Thursday, October 3, 2013

Eggplant & Chickpeas with Rosemary & Cumin

You will need:
1 smallish eggplant, diced into smallish cubes
4 cloves of garlic, minced
1 can of chickpeas, drained
1 can of diced tomatoes, or about 2-3 tomatoes blanched, peeled and chopped
2 cups uncooked spinach, roughly chopped (OPTIONAL)
1 tablespoon of cumin, or to taste
1 tablespoon of rosemary, or to taste
2 tablespoons oil (olive oil is preferred but not essential)
Salt and pepper

How to make it:

First, cut up all of your ingredients. Blanche and peel the tomatoes, cut them up. Cut up the eggplant, skin and all, then place in a bowl and drizzle the olive oil over, toss to coat eggplant evenly. Peel and mince the garlic. Open your can of chickpeas and drain them.

Saute the eggplant in a large pan until starting to become translucent and brownish, about 5-8 minutes over medium heat.

Add garlic, stir around and saute over medium heat for another 2 minutes.

Add most of the spices, reserving a little to add at the very end to add a fresher flavor.

Add the chickpeas and saute until softer, about 4 minutes.

Add the tomatoes and saute until it's not soupy or very wet anymore.

If you're adding spinach, you can add it now and wait for it to wilt and cook through.

Add the remaining amounts of spices, stir and serve! We ate it with crusty bread, breaded pork chops and salad.

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