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Eggplant and Chickpea Skillet

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Vegan cuisine

Prep: 0 min Cook: 0 min Servings: 4 Difficulty: medium

Categories: Dinner, Side, Vegan, Gluten-free, Fried

Tags: low-gi, main course, medium difficulty, naturally gluten-free, pan fried, recipes using basil, recipes using chickpea, recipes using eggplant, recipes with metric units, recipes without cooking time, side dish, vegan

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AEggplant_and_Chickpea_Skillet)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AEggplant%20and%20Chickpea%20Skillet&oldid=4610541

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1 tbsp olive oil
  • 1 green bell pepper, diced
  • 2 cloves garlic, chopped
  • 1 small eggplant (aubergine) or 2 Italian eggplants, quartered and sliced
  • 6–8 mushrooms, sliced
  • 1 can (15 oz / 400 g) diced tomatoes
  • 1 can (15 oz / 400 g) chickpeas, drained
  • ½ tsp tarragon
  • 2–3 cups (200–250 g) broccoli, cut into small florets
  • 8–12 fresh basil leaves (preferably Thai basil)

Directions

  1. Sauté the green bell pepper and garlic in the oil over medium heat for several minutes. Add mushrooms and eggplant and continue cooking, stirring often, for 5 minutes.
  2. Add the tomatoes with their juice, chickpeas and tarragon. Stir well, cover, and simmer for 10–12 minutes until eggplant has softened somewhat.
  3. Stir in the basil leaves and broccoli and simmer, partially covered, for 8–10 minutes or until broccoli is bright green.
  4. Season to taste with salt and freshly ground black pepper.
  5. Serve over rice or couscous.