I AM THE ORIGINAL POSTER OF THE chickpea curry - here IT IS FOR THOSE WHO
I, myself would LOVE Jessica's polenta eggplant casserole and Moroccan
veggie tagine !!
Please, Jessica, pass these along - Lynne.Ross@xxxxxxxxxxx and Many Thanks !
~ TODAY'S MIGHTY OAK IS JUST YESTERDAY'S NUT THAT HELD IT'S GROUND ~
MOTIVATION GETS YOU STARTED, HABIT KEEPS YOU GOING !!
From: Jon & Susan Klement [mailto:klement@xxxxxxxxxx]
Sent: Thursday, February 22, 2001 9:46 PM
Cc: Ross, Lynne
Subject: Re: Chunky Eggplant Chickpea Curry
Here is the recipe I have saved in my inbox. Enjoy! I haven't had time to
try it yet (because dh doesn't like eggplant), but it does look great.
Want to find the best info on weight loss for vegetarians?
> ENJOY !!
> This is a tried and true recipe !
> (makes enough for 2 with lots of leftovers)
> 1 can chickpeas (garbanzo beans)
> 1 medium eggplant
> 1 small onion, thickly sliced
> 3 or 4 garlic cloves, chopped
> 1/2 cup frozen peas
> 1/2 can chopped tomatoes, with juice
> spices to taste: curry powder, turmeric, cumin, cayenne pepper, salt
> Poke a few holes in the eggplant with a fork and bake in a 450 degree oven
> for 30 minutes. (You can skip this step, but you'll have to simmer the
> longer.) Process garbanzo beans in a food processor until smooth (I just
> used some leftover hummus I had made for a party).
> Peel eggplant and chop into 1 inch cubes. Spray a frying pan with nonstick
> spray. Saute onion and garlic until browned. Add eggplant, peas and
> and stir (if you skipped baking the eggplant beforehand, cover and simmer
> until eggplant softens, add water if necessary). Add processed garbanzo
> beans and spices, stir until all ingredients are blended together and
> until heated.
> Serve over brown rice with a dollop of soy sour cream.
> ~ TODAY'S MIGHTY OAK IS JUST YESTERDAY'S NUT THAT HELD IT'S GROUND ~
> MOTIVATION GETS YOU STARTED, HABIT KEEPS YOU GOING !!