Sunday, December 20, 2009

Chickpeas in Tomato and Eggplant Sauce

5 large whole tomatoes
1 cup chickpeas
1 cup cubed eggplants
1 large onion
5 cloves garlic
1 tbsp olive oil
1 tsp salt
1 tsp pepper

1.Boil soaked chick peas in slightly salted water. Drain and cool when done.

2.Peel garlic. Chop onions. Dice tomatoes and eggplant.

3.Heat one tbsp of olive oil in a saucepan. Add garlic and cook till slightly brown. Add onions and cook till brown.

4.Add tomatoes and sauté a while. Add eggplant and cook on medium heat. After two minutes cover the saucepan and cook for another 6 minutes. Open lid and add salt and pepper to taste. Cook till desired consistency of gravy.

5.Add chickpeas and a little bit of water (about 6 tablespoons} Stir well and cook till water is dried up.

6.Serve over brown rice.

7.Note: you could use a dash of basil or any other herb you like

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