Sicilian Chickpeas

From hummus to Sicily, these beans are versatile. We layered ours onto salad greens and added broccoli, avocado, red pepper, yam, and a dressing of olive oil, hot sauce, and balsamic vinegar.

Found: Nutrition Action Healthletter

Makes 4 servings

Ingredients:

  • 2 eggplants (~3/4 lb.)
  • 3 tbsp. extra virgin olive oil
  • 3 tbsp. tomato paste
  • 3 garlic cloves, mined
  • 1/4 tsp. red pepper flakes
  • 1/3 cup water
  • 2 cans (15 oz. each) chickpeas, drained and rinsed
  • 3 tbsp. chopped fresh mint

How to:

 

  1. Cut the eggplant into 1/2″ pieces (retaining the skin). In a large non-stick pan, heat the oil. Add the eggplant and saute until brown (~5-7 minutes).
  2. Stir in the tomato paste, garlic, and red pepper flakes and cook for ~2 minutes. Add the water and chickpeas and dice the eggplant into ½-inch pieces. Sauté in a large non-stick skillet in the oil until golden brown, 5-7 minutes.
  3. Stir in the tomato paste, garlic, and red pepper flakes and cook, stirring often, for 2 more minutes. Stir in the water and chickpeas and heat through.
  4. Serve with mint on top.

Make it a meal:

  • Use as the protein source for a meal salad. Add to fresh greens, vegetables, avocado, a grain (i.e. quinoa), and a light dressing.
  • Serve alongside steamed vegetables and baked yams.
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