Spicy chickpeas with eggplant

Spicy chickpeas with eggplant

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This warm and hearty chickpea curry is a great vegetarian meal option.

The ingredient of Spicy chickpeas with eggplant

  1. 60mls (1/4 cup) fresh lemon juice
  2. 1 medium brown onion, cut into thin wedges
  3. 2 garlic cloves, crushed
  4. 6 (about 450g) baby eggplant, sliced
  5. 1 tablespoon Moroccan seasoning (Master Foods brand)
  6. 1 400g can diced tomatoes
  7. 250mls (1 cup) Massel vegetable liquid stock
  8. 1 x 400g can chickpeas, rinsed, drained
  9. 380g (2 cups) couscous
  10. 250mls (1 cup) fresh orange juice
  11. 75g (1/2 cup) currants
  12. 1 teaspoon olive oil

The instruction how to make Spicy chickpeas with eggplant

  1. Heat 2 tablespoons of the lemon juice in a large saucepan over medium heat. Stir in the onion and garlic. Cover and cook for 3 minutes or until softened slightly.
  2. Add eggplant and spice mix and stir to coat well. Cook for 2 minutes. Add tomatoes and stock and bring to boil. Reduce heat to medium and simmer, covered, for 15 minutes. Stir in the chickpeas.
  3. Prepare the couscous according to packet directions replacing 250mls (1 cup) of water with the orange juice. Stir in currants and olive oil and stand for 2 minutes. Serve with the chickpea curry.

Nutritions of Spicy chickpeas with eggplant

fatContent: 424.225 calories
saturatedFatContent: 5.5 grams fat
carbohydrateContent:
sugarContent: 83 grams carbohydrates
fibreContent: 11 grams sugar
proteinContent:
cholesterolContent: 13 grams protein
sodiumContent:

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