Chickpea and Eggplant Simmer
By The Canadian Living Test Kitchen
src : /data/www/vhosts/ncmdev.transcontinentalmedia.com/html/business/
width : 0
height : 0
dst : /data/www/vhosts/ncm-frontends/html/canadianliving.com/
This recipe makes 6 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per each of 6 servings: about |
- |
|
cal |
164164 cal |
|
pro |
6 g6g pro |
|
total fat |
4 g4g total fat |
|
sat. fat |
00 sat. fat |
|
carb |
30 g30g carb |
|
fibre |
7 g7g fibre |
|
chol |
0 mg0mg chol |
|
sodium |
581 mg581mg sodium |
|
% RDI: |
- |
|
calcium |
77 calcium |
|
iron |
1616 iron |
|
vit A |
1010 vit A |
|
vit C |
4545 vit C |
|
folate |
3030 folate |
Salting the eggplant and letting it stand before cooking gets rid of excess water and cuts down the amount of oil you need to saut?t.
Ingredients
- 1 large eggplant , (about 1lb/500 g)1 1large eggplant, (about 1lb/500 g)
- 1 tsp salt 1 1tsp tspsalt
- 1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
- 1 onion , chopped1 1oniononions, chopped
- 2 cloves garlic , minced2 2cloves garlic, minced
- 1 tsp dried oregano 1 1tsp tspdried oregano
- 1/4 tsp pepper 1/4 1/4tsp tsppepper
- 1 pinch cinnamon 1 1pinch pinchcinnamon
- 1 can (19 oz/540 mL) chickpeas , drained and rinsed1 1can (19 oz/540 mL) can (19 oz/540 mL)chickpeachickpeas, drained and rinsed
- 1 can (28 oz/796 mL) diced tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)diced tomatoes
- 2 tbsp tomato paste 2 2tbsp tbsptomato paste
- 2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
Preparation
Cut eggplant into 1-inch (2.5 cm) cubes; place in colander. Sprinkle with salt and toss; let stand in sink for 30 minutes. Pat dry.
In Dutch oven, heat oil over medium heat; fry onion, garlic, oregano, pepper and cinnamon, stirring, until softened, 5 minutes. Add eggplant; fry until lightly coloured, 5 minutes. Add chickpeas, tomatoes and tomato paste; bring to boil. Reduce heat, cover and simmer until eggplant is tender, 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.) Sprinkle with parsley.
Source : Canadian Living Magazine: May 2005