This vegetarian dish uses delicious, warming spices. Chickpeas are quite different from most other beans in their shape and texture, and are very receptive to flavors.
They have a decent amount of calcium in them, along with the protein and fiber that most beans have going for them.
Robust Spanish Chickpeas Recipe
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2-3 large servings
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Ingredients
- 1 eggplant, cubed
- 1 can chickpeas (or 1/2 cup dried, fully cooked)
- 1 large onion, diced
- 2 garlic cloves, minced
- handful fresh parsley, chopped
- 1 tsp olive oil
- pinch of salt and pepper
- ½ tsp paprika
- ½ tsp cinnamon
- ¼ tsp cloves (optional)
- pinch of cayenne
- 1 lemon, zested and juiced
Directions
- Rinse and drain the chickpeas. If you are using dried beans in your healthy vegan recipes, they must be fully cooked before you begin. How To Cook Dried Beans
- Mix together the eggplant, chickpeas, onion, garlic and fresh parsley in a baking dish with a lid. Mix some olive oil into the dish, working it around with your hand to get maximum coverage of the vegetables with minimal oil. Next, sprinkle the salt, seasonings, lemon zest and juice into the dish and stir to coat. Put the dish into the oven, at about 350 degrees F, for about 30 minutes, or until the eggplant is soft. Take the dish out after 15 minutes to stir, bringing the juice from the bottom of the dish up to coat the vegetables on top.
- Serve over greens, a cooked grain or a baked potato if you like, topped with parsley.
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