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Moroccan Eggplant and Garbanzo Beans

Moroccan Eggplant and Garbanzo Beans comes together with Red Pepper Flakes, Water, Curry Powder, Lemon Juice, and Honey. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/8 tsp
• 1 cup
• 1 tsp
• 1 tbsp
• 2 tsp
• 3 tbsp

Method (preview)

1. 1

   Peel eggplant and cut into 1-in pieces (about 4 c).

2. 2

   Place over steamer, set over boiling water, cover and cook 12 min, till tender but not mushy.

3. 3

   In saucepan or skillet, combine onion, garlic, green pepper, red pepper flakes, and 2 Tbsp water.

4. 4

   Cover, place over low heat for 10 min, or until green pepper softens.

5. 5

   Add curry powder and cook birefly to combine with vegetables.

6. 6

   Then add lemon juice, honey, ketchup, and remaining water and bring to boil.

7. 7

   Stir in garbanzos, eggplant, and raisins, and simmer uncovered for 5 minutes.

8. 8

   Garnish with 1 cup chopped tomato, 1 orange cut in wedges, and plain nonfat yogurt.

9. 9

   This is really tasty; the combination of flavors is delightful.