Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4
INGREDIENTS
1 tablespoon extra-virgin olive oil
1 large onion, cut in half and thinly sliced
3 cloves garlic, finely chopped
1 medium red bell pepper, cut in 1-inch squares
1 medium eggplant, cut into 1-inch cubes
1 teaspoon garam masala
11/4 cups vegetable broth
1/2 cup tomato sauce
1 15-ounce can garbanzo beans, rinsed and drained
1/2 cup raisins
Sea salt and freshly ground black pepper to taste
1 tablespoon chopped fresh cilantro
DIRECTIONS
Step 1. Heat 1 tablespoon olive oil in Dutch oven over medium heat; add the onion and cook for about 5 minutes, stirring frequently, until the onion is translucent.
Step 2. Add the garlic, bell pepper, eggplant and garam masala. Stir to mix well and cook for 3 minutes.
Step 3. Add broth and tomato sauce. Stir again to mix, cover, reduce the heat to medium-low and cook for about 15 minutes, stirring occasionally, or until the peppers and eggplant are tender.
Step 4. Add garbanzo beans and raisins. Simmer for another 5 minutes. Season with salt and pepper. Top with chopped cilantro.
Step 5. Serve with 1/2 cup steamed quinoa, brown rice or buckwheat groats (kasha) prepared according to the package directions.
Swift Tip