Arabian Chickpea Skillet With Cashews, Zucchini And Aubergine Recipe

Name: Arabian Chickpea Skillet With Cashews, Zucchini And Aubergine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chickpeas canned; 1 aubergine; 1 zucchini; 3 1/2 tablespoons cashews; 1 red onion; 4 cloves garlic; cheese for gratin; 1 teaspoon lemon juice; 2 tablespoons ras el hanout; 7 1/8 tablespoons raisins

Servings: persons

1
Wash the chickpeas
2
Cut the onion and garlic
3
Roast the cashews in a frying pan. Add the onion and garlic to glaze, then add the chickpeas. Fry for 5 mins.
4
Cut the aubergine and zucchini.
5
Add the contents of the pan to the aubergine and zucchini in a bowl. Add the ras el hanout and the raisins. Stir the contents to mix well
6
Put the mixture in a skillet. Gratin with some cheese or breadcrumbs
7
Bake for 40 minutes at 180 C

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups chickpeas canned, 1 aubergine, 1 zucchini, 3 1/2 tablespoons cashews, and more.

Yes, Arabian Chickpea Skillet With Cashews, Zucchini And Aubergine falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arabian Chickpea Skillet With Cashews, Zucchini And Aubergine

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