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Eggplant and Chickpea Skillet
Eggplant and chickpea skillet is a colorful and tasty dish suitable for vegans. It is important to use fresh basil in this recipe.
Ingredients
- olive oil1 tbsp
- green bell pepper, diced1
- garlic, chopped2 clove
- eggplant, small; or 2 Italian eggplants; quartered and sliced1
- mushrooms, sliced6–8
- diced tomatoes, 15 oz / 400 g; diced1 can
- chickpeas, 15 oz / 400 g; drained1 can
- tarragon1/2 tsp
- broccoli, 200–250 g; cut into small florets2–3 cup
- fresh basil leaves, preferably Thai basil8–12 leaf
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
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.
Add the tomatoes with their juice, chickpeas and tarragon. Stir well, cover, and simmer for 10–12 minutes until eggplant has softened somewhat.
Stir in the basil leaves and broccoli and simmer, partially covered, for 8–10 minutes or until broccoli is bright green.
Season to taste with salt and freshly ground black pepper.
Serve over rice or couscous.