Moroccan Eggplant and Garbanzo Beans
I don’t typically make Moroccan food because I know so little about it but I found this recipe on World’s Healthiest Foods and I just had to give it a try. Moroccan cuisine is extremely refined, thanks to Morocco’s interactions and exchanges with other cultures and nations over the centuries. With Berber, Moorish, and Arab influences you’ll find a wide variety of flavors including cold-pressed, unrefined olive oil, legumes, and dried fruits.
I’m super excited for this recipe. I usually cook legumes and grains every three days so that I can be lazy some days and still avoid BPA present in many processed foods.
Moroccan Eggplant with Garbanzo Beans
1 large onion, chopped
5 medium cloves garlic, minced
1 medium eggplant, cut into 1-inch pieces
pinch of red pepper flakes
2 tsp turmeric
1/2 tsp garam masala
2 cups or 1 15 oz can garbanzo beans
1/2 cup tomato sauce
1-1/4 cups water
1/2 cup raisins
1/4 cup pine nuts
1 tbsp chopped fresh cilantro
salt and black pepper to taste
1. Sauté onions and garlic and olive oil over medium heat for 5 minutes.
2. Add eggplant, garam masala, and turmeric and cook for 5 minutes.
3. Add in water and tomato sauce and cook for 15 minutes on low.
4. Add garbanzo beans, red chili flakes, raisins, and pine nuts. Simmer for another 5 minutes. Season with salt and pepper. Top with chopped cilantro. Serve over cous cous or quinoa.