RCI-VG.004.0432.001
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.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 Tbsp
- green Bell pepper1 unitdiced
- Garlic2 cloveschopped
- Eggplant (aubergine) or 2 Italian eggplants1 smallquartered and sliced
- Mushrooms6-8 unitsliced
- -oz (400g) can diced Tomatoes1 15 unit
- -oz (400g) can Chickpeas1 15 unitdrained
- 1/2 tsp
- (200-250 g) Broccoli2-3 cupscut into small florets
- 8-12 unit
Method
1
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.
8 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.
11 minutes
3
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.
9 minutes