Eggplant (Aubergine) With Chickpeas -

Eggplant (Aubergine) With Chickpeas

Ingredients

½ cup (125 ml/100 g) dried chickpeas 1 onion
1 eggplant
3 tomatoes
1 tbsp (15 ml) olive oil
1 clove garlic
½ bunch fresh rosemary
1 tbsp (15 ml) white-wine vinegar
Salt and freshly ground pepper

Details

Serves: 2

Method

Soak chickpeas in water to cover for 8 to 12 hours, or overnight.

Dice the onion and eggplant. Score, blanch, peel and coarsely dice the tomatoes. Heat the oil, stir in the onion and sauté on medium heat until trans­lucent. Stir in the eggplant and sauté until light gold in color.

Finely chop or grate the garlic. Drain the chick­peas, stir into the eggplant along with the garlic and tomatoes, and simmer on low heat for at least 30 minutes. Chop the rosemary leaves and stir in with the vinegar, salt and pepper.

TIP:- If you prefer softer chickpeas, simmer for 45 minutes. The important nutrients in tomatoes aren't affected by long cooking times-in fact, cooking tomatoes makes these nutrients more easily accessible.

Per serving:- approx. 254 calories 14 g protein, 9 g fat, 30 g carbohydrates

Related food category:

• Rice, Grain and Pulses