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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Moroccan Eggplant With Garbanzo Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions