Moroccan Eggplant with Garbanzo Beans

Name: Moroccan Eggplant with Garbanzo Beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tbsp vegetable broth; 1 large onion; 5 garlic cloves; 1 medium red bell pepper; 1 medium eggplant; 1 pinch red pepper flakes; 2 tsp turmeric; 0.5 tsp garam masala; 1 can garbanzo beans (15 ounce); 1 can lentils (15 ounce); 0.5 cup tomato sauce; 1.25 cup vegetable broth; 0.5 cup raisins; salt and pepper; 1 tbsp cilantro

Aubergine, chickpeas and red bell pepper come together in this dish, fragrant with turmeric and garam masala and simmered on the stove. Finish with chopped cilantro.

35 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 25 min · 35 min total
Difficulty: medium

1
Heat 1 TBS broth in a 10-12 inch skillet. Sauté onion in broth over medium heat for 5 minutes stirring frequently.
5 min
2
Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce.
3
Stir again to mix. Cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
15 min
4
Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes. Season with salt and pepper. Serve sprinkled with chopped cilantro.
5 min