Recipe by chia
this is a great vegetarian side dish.
Top Review by HawaiianBaker
This was okay, but not stellar. I did make several major changes, so you'll have to take my rating with a grain of salt. 1) Sub carrots for eggplant, 2) Made it in a crock pot, 3) Used about 2 cups chicken stock and 1 cup water, 4) Sub green bell pepper for red, 5) Used only 1 (15 oz) can of chickpeas. I garnished with raisins and walnuts (suggested by another reviewer) and that made it quite a bit better. Served over white rice. My husband liked it.
- 1 large onion, chopped into 1/2 inch dice
- 3 garlic cloves, minced
- 7.39 ml turmeric
- 4.92 ml cinnamon
- 3.69 ml curry powder
- 3.69 ml ground cumin
- 1.23 ml ground nutmeg
- 1.23 ml crushed red pepper flakes
- 3.69 ml salt
- 3.69 ml fresh ground black pepper
- 3-4 sweet potatoes, peeled and chopped into 1 inch cubes (3 1/2 pounds)
- 1 large red bell pepper, seeded and chopped into 1 inch pieces
- 1 eggplant, peeled and chopped into 1 inch cubes
- 177.44 ml vegetable broth or 177.44 ml chicken broth
- 473.18 ml canned chickpeas, also known as garbanzo beans, drained
- 793.78 g can diced tomatoes, undrained
- chopped fresh cilantro leaves (to garnish)
Directions See How It's Made
- Place the onions and garlic into a large pot with 1/4 cup water. Cook, covered, over low heat until tender, about 10 to 12 minutes, adding more water as necessary to prevent scorching.
- Stir in the turmeric, cinnamon, curry, cumin, nutmeg, red pepper flakes, salt and pepper. Cook for 3 minutes. Stir in the sweet potatoes, bell pepper, eggplant and broth. Raise the heat to medium and bring to a boil. Reduce heat to low and simmer, covered, for 5 minutes.
- Add garbanzo beans and tomatoes, and simmer, covered, until sweet potatoes are tender, about 45 to 60 minutes, stirring occasionally. Garnish with fresh cilantro before serving.