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 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!
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