Recipe by Kiwi Kathy
This is from a website on the worlds healthiest foods which is run by the George Mateljan Foundation. I made this last night and must say it is absolutely delicious. The notes say to serve it with Kale, but I didn't have any, so served it with lightly sauteed cabbage instead. Worked really well. I soaked and cooked my own garbazo beans and lentils rather than use canned. I think Americans call tomato sauce what we call tomato puree or plain crushed tomatoes, so I used tomato pasta sauce rather than the tomato sauce we down-under put on sausages and hamburgers. Do not leave out the raisins. These soak up the juices and become lovely sweet bursts of flavour.
- 1 onion, Large, cut in half and sliced thin
- 5 garlic cloves, medium and pressed
- 1 red bell pepper, medium and cut in 1-inch squares
- 1 eggplant, medium and cut into 1-inch pieces
- red pepper flakes, pinch (I used slighly more for taste)
- 2 teaspoons turmeric
- 1⁄2 teaspoon garam masala
- 1 (15 ounce) can garbanzo beans (BPA Free)
- 1 (15 ounce) can lentils, drained
- 1⁄2 cup tomato sauce
- 1 1⁄4 cups vegetable broth
- 1 tablespoon vegetable broth
- 1⁄2 cup raisins
- 1 tablespoon cilantro, chopped and fresh
- salt and black pepper
Directions See How It's Made
- Slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
- Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes, stirring frequently.
- Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce.
- Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
- Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes.
- Season with salt and pepper. Top with chopped cilantro.
- Serve with steamed kale if desired.