Chickpeas in Tomato & Eggplant Sauce

Ingredients

• 1 tsp pepperNutrition
• 1 tsp saltNutrition
• 1 tbsp olive oilNutrition
• 1 cup cubed eggplantsNutrition
• 5 cloves garlicNutrition
• 1 large onionNutrition
• 5 large whole tomatoesNutrition
• 1 cup chickpeasNutrition

Directions

1. 1Boil soaked chick peas in slightly salted water. Drain and cool when done.
2. 2Peel garlic. Chop onions. Dice tomatoes and eggplant.
3. 3Heat one tbsp of olive oil in a saucepan. Add garlic and cook till slightly brown. Add onions and cook till brown.
4. 4Add 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. 5Add chickpeas and a little bit of water (about 6 tablespoons} Stir well and cook till water is dried up.
6. 6Serve over brown rice.
7. 7Note: you could use a dash of basil or any other herb you like.

Nutrition per serving

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