Enjoy not only the taste of chickpeas with garlic and eggplant but when combined with my favourite mix of spices this Middle Eastern dish is simply superb. The great thing about this dish is it can stand on its own or be served with your choice of protein. Serve hot or cold, a versatile dish with a very unique taste. Give it a try and enjoy.

Prep and Cook Time:  20 minutes

Serves:  4

canola spray oil for cooking
1 large brown onion, thinly sliced
3 cloves garlic, finely chopped
1 large red capsicum, sliced and cut into pieces
1 large eggplant, diced into 1-inch cubes
½ tsp garam masala
½ tsp cumin
1 tsp turmeric
1-¼ cups salt-reduced vegetable broth
4 tbls salt reduced tomato paste
4 cups of soaked chickpeas or alternately 2 x tins (400g) of chickpeas, drained and washed
1 tsp dried red chili flakes
½ cup raisins
season with rock salt and fresh ground black pepper
2 tbls fresh cilantro coriander, chopped
4 large ripe roma/ truss tomatoes - chopped

Step 1. Lightly spray with oil, and heat 2 tbls of vegetable broth in a large frypan. Sauté onion over medium heat for 5 minutes, stirring frequently.

Step 2. Add garlic, capsicum, eggplant, and three spices. Add remaining broth and tomato paste. Stir well to mix, then cover, and cook over medium low heat for 10-12 minutes, stirring occasionally, or until peppers and eggplant are tender.

Step 3. Add chickpeas, red chili flakes, and raisins. Simmer for another 5 minutes. Season with salt and pepper.

Step 4. Remove from stove top and set aside to cool before serving.

Step 5. In a large salad bowl add chopped tomatoes, then add eggplant and chickpea mix. Toss together and top with coriander before serving.

For the complete macro-nutrient breakdown and other great recipes, members can go the MP Cookbible online.

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