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.
Source and licence
"Eggplant and Chickpea Skillet" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Eggplant_and_Chickpea_Skillet, revision 4610541), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Eggplant_and_Chickpea_Skillet&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4610541
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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)
Method
- 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.