Eggplant and Chickpea Skillet

Name: Eggplant and Chickpea Skillet
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 green bell pepper, diced; 2 cloves garlic, chopped; 1 small eggplant (aubergine) or 2 Italian eggplants, quartered and sliced; 6–8 mushrooms, sliced; 1 can (15 oz / 400 g) diced tomatoes; 1 can (15 oz / 400 g) chickpeas, drained; ½ tsp tarragon; 2–3 cups (200–250 g) broccoli, cut into small florets; 8–12 fresh basil leaves (preferably Thai basil)

Eggplant and chickpea skillet is a colorful and tasty dish suitable for vegans. It is important to use fresh basil in this recipe.

serves 4

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Ingredients

1 tbsp olive oil
1 green bell pepper, diced
2 cloves garlic, chopped
1 small eggplant (aubergine) or 2 Italian eggplants, quartered and sliced
6–8 mushrooms, sliced
1 can (15 oz / 400 g) diced tomatoes
1 can (15 oz / 400 g) chickpeas, drained
½ tsp tarragon
2–3 cups (200–250 g) broccoli, cut into small florets
8–12 fresh basil leaves (preferably Thai basil)

Steps

Sauté the green bell pepper and garlic in the oil over medium heat for several minutes. Add mushrooms and eggplant and continue cooking, stirring often, for 5 minutes.
Add the tomatoes with their juice, chickpeas and tarragon. Stir well, cover, and simmer for 10–12 minutes until eggplant has softened somewhat.
Stir in the basil leaves and broccoli and simmer, partially covered, for 8–10 minutes or until broccoli is bright green.
Season to taste with salt and freshly ground black pepper.
Serve over rice or couscous.

More recipes with bell pepper, garlic, eggplant, mushrooms, tomatoes, chickpeas, tarragon, broccoli or basil

Adapted from “Eggplant and Chickpea Skillet” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.