Best Moroccan Eggplant And Chickpeas Recipes

Moroccan Eggplant and Chickpeas image

Provided by Wendys Kitchen

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 large onion, cut in half and sliced thin
5 medium garlic cloves, pressed
1 medium red bell pepper, cut in 1 inch squares
1 medium eggplant, cut into 1 inch pieces
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 tbsps vegetable broth
1 tablespoon vegetable broth
1/2 cup raisins
1 tablespoon chopped fresh cilantro
salt and black pepper

Steps:

Slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
Heat 1 TBS broth in a 10-12 inch skillet. Healthy 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.

Nutrition Facts : Calories 378.4, Fat 2.3, SaturatedFat 0.3, Sodium 489.1, Carbohydrate 76.6, Fiber 20.5, Sugar 20.1, Protein 18.2

MOROCCAN-SPICED EGGPLANT AND CHICKPEAS image

Number Of Ingredients 14

1 yellow onion, chopped
4 cloves garlic, minced
2 carrots, chopped
1 large eggplant, cubed
1 red pepper, chopped
1 1/2 cups cooked chickpeas or canned, low sodium or no-salt-added
1 tablespoon grated ginger
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/2 teaspoon coriander
1/2 teaspoon chili or red pepper flakes, or to taste
1 large tomato, chopped
1/4 cup fresh parsley, chopped

Steps:

Water saute the onion, garlic, and carrot for 5 minutes on medium high heat. Add the eggplant, red pepper, chickpeas, ginger and spices. Continue to saute (adding water if necessary) until eggplant is tender, 5-7 minutes. Add the tomato and parsley, reduce heat to low, and simmer covered 10 minutes, stirring occasionally.