Saturday, July 10, 2010

Chickpea, Tomato and Eggplant Dish

I am not sure where I got this recipe, but it was probably from an Indian cookbook. The meal sounds and tastes Indian in nature. Having said that, I obviously did not write down the title of the dish. Oh well. It is delish. I ate it over whole wheat cous cous because I thought it needed a base, but next time I am eating it all by itself :)

*I halved the recipe (mostly) and it still made a TON of food, but for the sake of being true to the recipe I will post the original amounts.

Chickpea, Tomato and Eggplant Dish
1 15oz can chickpeas, drained
6 Italian eggplants (or 1 large)
2 large onions, chopped
4 cloves garlic, peeled and chopped fine
2 tbsp olive oil
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cinnamon
2 large cans of 28oz whole, peeled tomatoes, UNDRAINED

Drain chickpeas, set aside. Dice eggplants and onion. Chop the garlic. Heat the olive oil in a big pot and saute the onions, eggplant, garlic and the spices over moderate heat for 10 mins or til onion is transluscent. Stir occasionally.

Season with salt and pepper, add the undrained tomatoes breaking them up with a wooden spoon. Add the chickpeas, cover, simmer for 20 mins. Serve hot.

*As I said earlier, I halved the recipe, but I did add 2 cans of diced tomatoes with their juices( didn't have whole canned). I also added an additional 1/2 tsp of cumin because it's mighty tasty flavor. Also I only diced 2 small eggplants and with the whole onion it seemed like a TON of food, but remember it all cooks down a bit.


No comments: