I’ve been trying to eat warm dishes packed with lots of vegetables at dinner time. I find that I feel better when I eat raw fruits/vegetables, meats, and dairy foods during the daytime, and stick to a warm vegetarian meal at dinnertime. I don’t always eat vegetarian, but try to at least a few nights a week.
I was searching for dinner ideas, and came across this yummy recipe! It’s an eggplant and chickpea stew served over your choice of grain. I went with quinoa, but you could use cous cous, rice, or warm bread. I’ve been meaning to cook more with eggplant, and this was the perfect opportunity! The flavors in this dish combine perfectly – sweet, savory, with just the perfect amount of spicy.
Here’s what you’ll need:
- 1 can tomato sauce
- 1 can diced tomatoes
- 1 medium eggplant
- 1 can chick peas
- 1 cup quinoa
- 1 medium onion
- 2 gloves garlic
- 1 tsp. ground cumin
- 1/2 tsp. curry powder
- Salt & Pepper
Here’s how to make it:
- In a large pan, whisk together the tomato sauce, cumin, curry powder, 1/2 cup water, and 1/2 teaspoon each salt & pepper.
- Stir in the tomatoes, onion, and eggplant and bring to a boil. Reduce heat and simmer, covered, until the eggplant is tender, 25 minutes.
- Add the chickpeas and cook, uncovered, until the chickpeas are heated through and the mixture has slightly thickened, 5 minutes.
- While the stew is cooking, prepare the quinoa according to package directions. Serve the stew over the quinoa or other choice of grains.
Enjoy! This recipes was inspired by delish.com
allison kehoe 