Eggplant and Chickpea Skillet (SF)

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Eggplant and Chickpea Skillet

From Wikibooks, the open-content textbooks collection

http://en.wikibooks.org/wiki/Cookbook:Eggplant_and_Chickpea_Skillet

 

 

Eggplant and Chickpea Skillet is a colorful and tasty dish suitable

for vegans. It is important to use fresh basil in this recipe.

 

 

1 Tbsp (32 tsp) olive oil

1 green bell pepper (capsicum), diced

2 cloves garlic, chopped

1 small eggplant (aubergine)

-OR- 2 Italian eggplants, quartered and sliced

6 - 8 mushrooms, sliced

one 15 oz (400 g) can diced tomatoes

one 15 oz (400 g) can chickpeas (garbanzo beans), drained

1/2 tsp tarragon

2 - 3 cups (200 - 250 g) broccoli, cut into small florets

8 - 12 fresh basil leaves (preferably Thai basil)

 

 

1. Saute the green pepper and garlic in the oil over medium heat for

several minutes. Add mushrooms and eggplant and continue cooking,

stirring often, for five minutes.

 

2. Add the tomatoes with their juice, chickpeas and tarragon. Stir

well, cover and simmer for 10-12 minutes until eggplant has

softened somewhat.

 

3. Stir in the basil leaves and broccoli and simmer, partially

covered, for 8-10 minutes or until broccoli is bright green.

 

4. Season to taste with salt and freshly ground black pepper.

 

Serve over rice or couscous.

 

 

4 servings.

 

 

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Per serving: 248 calories; 13g protein; 7g fat; 34g carbohydrate;

0mg cholesterol

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