Moroccan Eggplant With Garbanzo Beans
Ready In: 35 mins
Serves: 4
Ingredients
- 1 tablespoon vegetable broth
- 1 large onion, sliced thin
- 5 garlic cloves, pressed
- 1 medium red bell pepper, cut in 1-inch squares
- 1 medium eggplant, cubed
- 1 pinch red pepper flakes
- 2 teaspoons turmeric
- 1⁄2 teaspoon garam masala
- 1 (15 ounce) can garbanzo beans
- 1 (15 ounce) can lentils, drained
- 1⁄2 cup tomato sauce
- 1 1⁄4 cups vegetable broth
- 1⁄2 cup raisins
- salt and pepper
- 1 tablespoon cilantro, chopped
Directions
- Heat 1 TBS broth in a 10-12 inch skillet. 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.
- Serve sprinkled with chopped cilantro.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off