RCI-VG.004.0002.001

Eggplant and Chickpea Skillet

Name: Eggplant and Chickpea Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp Olive oil; 1 unit green Bell pepper (diced); 2 cloves Garlic (chopped); 1 small Eggplant (aubergine) or 2 Italian eggplants (quartered and sliced); 6-8 unit Mushrooms (sliced); 1 15 unit -oz (400g) can diced Tomatoes; 1 15 unit -oz (400g) can Chickpeas (drained); 1/2 tsp Tarragon; 2-3 cups (200-250 g) Broccoli (cut into small florets); 8-12 unit fresh Basil leaves (preferably Thai basil)

Vegan cuisine is a colorful and tasty dish suitable for vegans. It is important to use fresh basil

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

Olive oil
1 Tbsp
green Bell pepper
diced
1 unit
Garlic
chopped
2 cloves
Eggplant (aubergine) or 2 Italian eggplants
quartered and sliced
1 small
Mushrooms
sliced
6-8 unit
-oz (400g) can diced Tomatoes
1 15 unit
-oz (400g) can Chickpeas
drained
1 15 unit
Tarragon
1/2 tsp
(200-250 g) Broccoli
cut into small florets
2-3 cups
fresh Basil leaves (preferably Thai basil)
8-12 unit

Method

Sauté the green bell pepper and garlic in the oil over medium heat for several minutes. Add mushrooms and eggplant and continue cooking, stirring often, for five minutes.

Add the tomatoes with their juice, chickpeas and tarragon. Stir well, cover and simmer for 10-12 minutes until eggplant has softened somewhat.

Stir in the basil leaves and broccoli and simmer, partially covered, for 8-10 minutes or until broccoli is bright green. Season to taste with salt and freshly ground black pepper. Serve over rice or couscous.

Eggplant and Chickpea Skillet

Ingredients

Method

What Makes This Variant Distinct