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Eggplant and Chickpea Skillet

@arecipe.bsky.social

Eggplant and chickpea skillet is a colorful and tasty dish suitable for vegans. It is important to use fresh basil in this recipe.

Yield 4

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)

Instructions

  1. 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. 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. 3
    Stir in the basil leaves and broccoli and simmer, partially covered, for 8–10 minutes or until broccoli is bright green.
  4. 4
    Season to taste with salt and freshly ground black pepper.
  5. 5
    Serve over rice or couscous.
Category
Entree/Main
Method
Frying

Dietary Information

Gluten Free
Vegan

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Eggplant_and_Chickpea_Skillet