Eggplant Chickpea Stew (with a cranberry twist)

This recipe is delicious, nutritious, vegan and gluten-free! It's quite easy to make and paired with rice is a filling meal. You'll need the following ingredients:

1 eggplant (diced)
1 large tomato (remove the skin by plunging tomato in hot water for a minute, then cold water as you remove skin)
1 pepper, diced
1 cup cooked chickpeas
Handful of dried cranberries

Spices: asafetida, cumin, coriander, salt to taste
Fresh coriander, lemon juice
1 teaspoon cococunt flakes (optional)

Method:

Heat one teaspoon of oil (coconut or vegetable work well) and fry 1/3 teaspoon cumin seeds for 30 seconds. Add the pinch of asafetida and sauté for 30 seconds. Next, add your eggplant and stir-fry for at least 5 minutes over a low heat. After removing the tomato skins, chop your tomato and add to the eggplant, along with the pepper. Add salt, pepper and stir. Cover the mixture and stir on occasion. You should sauté on a low heat until the tomato juice is almost all evaporated - at least 30 minutes. Add the chickpeas near the end of the cooking process. Add freshly chopped cilantro, stir in before serving. Optionally, can squeeze lemon juice and/or say sauce before serving as well to enhance the flavor. This tastes great both warm and cold! Serve with rice. I also like to add a teaspoon of coconut flakes and then a handful of dried cranberries at the end for different sweet taste!

This is an easy dish to prep in advance and then make while you are working on other parts of your day. Easy, delicious and super healthy! 
 
Ingredients
 
2 potatoes, peeled and diced
1/2 a butternut squash, diced
1/2  teaspoon ginger, finely minced
1 carrot, grated
1/2 a red pepper
1 can chickpeas
1 can diced tomatoes (or two medium tomatoes, diced)
5 ounces (125 ml) coconut milk
2-3 tablespoons olive oil
Salt, pepper and coriander to taste
Fresh herbs: cilantro
 
Method

Combine all of these ingredients (except the fresh cilantro) into a baking pan and stir thoroughly. Cook  at 400 F (205 C) for 40 minutes. Sprinkle fresh cilantro on top and serve with basmati rice. Enjoy!
​Note: this portion serves four for lunch. 

A delicious twist on the popular chana masala dish - quite fast, easy, and nutritious! 
Ingredients:
1 can of chickpeas, drained and rinsed, or 1.5 cups cooked chickpeas
1 cup chopped tomatoes
1 cup chopped kale
1/4 an onion, chopped (optional), sliver of ginger
1/2 teaspoon cumin seeds
1-2 tablespoons cooking oil
Pinch of turmeric and cinnamon
Salt, pepper, lemon juice to taste
Fresh herbs to garnish
1 teaspoon brown sugar (optional) 
Pinch of cinnamon 
Method:
This is the easy way to make a flavorful chana dish. Mix the onion, ginger, cumin seeds, sugar and tomatoes in a blender or magic bullet. Heat your oil in a skillet and once hot, pour the tomato mixture over the oil. Let simmer for 2-3 minutes, then add chickpeas, turmeric and cinnamon. Let the mixture cook another 5-10 minutes or until most of the liquid has evaporated, fold in kale and cook another few minutes. Add salt and pepper. Once you've turned off the heat, squeeze lemon juice and garnish with fresh herbs such as cilantro and/or mint. Serve with rice. 
NOTE: if no kale available, substitute spinach for an equally delicious experience!