Mediterranean Chickpea and eggplant

The Mediterranean diet focuses heavily on nuts, fish, fruits and vegetables resulting in lower inflammation and better heart health. When we visited Greece, we enjoyed the salads, vegetarian dishes and pan-seared aardines. Even the simple tomato just seemed a lot more delicious. This chickpea and eggplant dish aims to bring back those memories. It includes eggplant, known for its vitamins and antioxidants with chickpeas, which keep you full longer because it’s full of fiber. The combination of those two in a simple tomato sauce is luscious and hearty.

Servings: 4

Time to cook including prep time: 20 minutes

Ingredients

  • 3 cups eggplant (1 large), chopped into chunks
  • 1.5 cups chopped tomatoes
  • 1/4 cup tomato sauce
  • 1 small yellow onion, finely diced
  • 1/4 tsp cumin powder
  • 1/2 tsp red chili powder
  • 1/4 tsp nutmeg powder
  • 1/4 tsp pepper powder
  • 2 Cups chick peas
  • 1 tbsp olive oil
  • 1 tbsp garlic
  • Salt, to taste
  • 1/4 cup parsley chopped

Method

  • In a large frying pan, heat oil
  • Add onions and fry until translucent
  • Turn flame to medium heat
  • Add garlic and fry for a minute
  • Turn heat to low
  • Add in the chili powder, nutmeg powder, pepper powder, cumin powder. Give it a stir
  • Add in the tomatoes, tomato sauce and eggplant. Cover the pan and on low flame, cook till eggplant is soft, about 10 minutes
  • Add in the chickpeas. Sprinkle salt and stir gently. Cook another minute.
  • Sprinkle the parsley and turn off the stove
  • Serve with a side of couscous or a salad

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