chickpea & eggplant

chickpea & eggplant

Chickpea & Eggplant Simmer

…this is goooooood

  • 1 large eggplant, cut into 1 inch cubes
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp oregano
  • 1/4 tsp pepper
  • pinch of cinnamon
  • 20 oz prepared chickpeas (soaked overnight & simmered to perfection)
  • 28 oz diced tomatoes
  • 2 tbsp tomato paste (I make my own to avoid those mostly full blackening little cans hiding in my refrigerator)
  • 2 tbsp fresh parsley, chopped

In large saucepan, heat oil over medium heat.  Fry onion, garlic, oregano, pepper and cinnamon until onions are softened – about 5 minutes.

roast chicken

roast chicken

Add eggplant and fry until lightly coloured – about 5 minutes.  Add tomatoes, tomato paste and chickpeas.  Bring to a boil.  Reduce heat, cover and simmer for approximately 30 minutes, until the eggplant is tender.  Sprinkle with parsley.   Serve hot or cold.

We shared this dish with roasted chicken and garlic roasted potatoes.  There were no regrets…and not much in the way of leftovers.

Artichoke & Green Olive Dip

  • 2 14oz cans artichoke hearts, drained and rinsed
  • 1/3c green olives, pitted
  • 1/3c olive oil (I used 1/4 cup)
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/4 tsp hot pepper flakes (I used cayenne powder here)

Put artichokes, olives, olive oil, most of the parsley, lemon juice, garlic, pepper and pepper flakes (cayenne) in the food processor.  Process until irresistable.  Scrape into serving bowl; cover and refrigerate for 1 hour. Sprinkle with remaining parsley.   You can refrigerate this goodness for up to 3 days – make sure you seal it tightly.

This recipe was sent to me by a good friend — thanks Michelle!! — and it is uber delicious — a golden dish! Easy and memorably delicious – make some soon!

ready to whirl

ready to whirl

articholive dip

articholive dip

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