Servings | Prep Time | Cook Time |
---|---|---|
3 | 0 mins | 0 mins |
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. |
There are 374 calories in 1 serving of Chickpeas in Tomato & Eggplant Sauce.
Calorie split: 21% fat, 62% carbs, 17% protein.
|
Serving Size | 1 serving |