Vegan - Aubergines and Chick Peas

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Aubergines and Chick Peas

 

Recipe By :Diane Seed's Mediterranean Dishes

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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7 ounces dried chick peas (garbanzos)

3 large aubergines (eggplants)

salt and freshly ground black pepper

4 cloves garlic

4 tablespoons olive oil

2 large onions -- chopped

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

3 1/2 pounds canned plum tomatoes

 

Soak the chick peas overnight in plenty of water. Cut the aubergines into small

cubes, sprinkle with salt and leave in a colander for 30 minutes to 'purge'

their bitter juices. Rinse and dry with a paper towel.

Drain the chick peas and cook in water to cover with an unpeeled clove of garlic

for about 30 minutes or until just tender, then drain.

Heat the oil and gently cook the onions and remaining peeled and chopped cloves

of garlic until they begin to soften. Stir in the aubergine cubes. Add the

spices and seasoning and simmer for 5 minutes before adding the tomatoes and

cooked chick peas. Squash the tomatoes with a wooden spoon, cover and simmer

for about 20 minutes, adding a little water if the mixture becomes too dry.

When the aubergines are cooked you should have a thick stew.

Serve with rice.

 

Description:

" Two of the Mediterranean's favourite ingredients are combined in this

tasty Lebanese stew. "

 

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Per serving: 585 Calories (kcal); 55g Total Fat; (81% calories from fat); 4g

Protein; 24g Carbohydrate; 0mg Cholesterol; 11mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 11 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0