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Spicy chickpeas with eggplant
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Hearty vegetarian chickpea curry for a cozy meal.
Ingredients:
  • 60mls (1/4 cup) fresh lemon juice
  • 1 medium brown onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • 6 (about 450g) baby eggplant, sliced
  • 20.00 ml Moroccan seasoning (Master Foods brand)
  • 1 400g can diced tomatoes
  • 250mls (1 cup) vegetable liquid stock
  • 1 x 400g can chickpeas, rinsed, drained
  • 380g (2 cups) couscous
  • 250mls (1 cup) fresh orange juice
  • 75g (1/2 cup) currants
  • 4.60 gm olive oil
Instructions:
  • In a large saucepan over medium heat, warm 2 tablespoons of lemon juice. Add the onion and garlic, stirring well. Cover and cook for about 3 minutes until they have slightly softened.
  • Toss eggplant with spices until evenly coated. Sauté for 2 minutes. Pour in tomatoes and broth, bringing to a boil. Lower heat, cover, and simmer for 15 minutes. Gently fold in chickpeas.
  • Make the couscous as instructed on the packet, using orange juice instead of 250mls (1 cup) of water. Stir in currants and olive oil, then let it sit for 2 minutes before serving with the chickpea curry.

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