Moroccan Eggplant With Garbanzo Beans Recipe

Name: Moroccan Eggplant With Garbanzo Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable broth; 1 large onion, sliced thin; 5 garlic cloves, pressed; 1 medium red bell pepper, cut in 1-inch squares; 1 medium eggplant, cubed; 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 vegetable broth; 1/2 cup raisins; salt and pepper; 1 tablespoon cilantro, chopped

Servings: persons

1 tablespoon vegetable broth
1 large onion, sliced thin
5 garlic cloves, pressed
1 medium red bell pepper, cut in 1-inch squares
1 medium eggplant, cubed
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 vegetable broth
1/2 cup raisins
salt and pepper
1 tablespoon cilantro, chopped

1
Heat 1 TBS broth in a 10-12 inch skillet. Saute onion in broth over medium heat for 5 minutes stirring frequently.
2
Add garlic, red bell pepper, eggplant, garam masala, and turmeric.
3
Stir to mix well for a minute, and add broth and tomato sauce.
4
Stir again to mix.
5
Cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
6
Add garbanzo beans, lentils, red chili flakes, and raisins.
7
Simmer for another 5 minutes.
8
Season with salt and pepper.
9
Serve sprinkled with chopped cilantro.

295

kcal

Calories

Carbs

Protein

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 15 ingredients. The key ingredients include: 1 tablespoon vegetable broth, 1 large onion, sliced thin, 5 garlic cloves, pressed, 1 medium red bell pepper, cut in 1-inch squares, and more.

Yes, Moroccan Eggplant With Garbanzo Beans 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.

Moroccan Eggplant With Garbanzo Beans

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