* Exported from MasterCook *
Spiced Garbanzos with Eggplant and Tomatoes
Recipe By : Basic Flavorings: Olive Oil (amended)
Serving Size : 4 Preparation Time :0:20
Categories : Olive Oil Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Eggplant -- chopped, as noted
Olive oil spray
1/2 c Red onion -- chopped
1 cl Garlic -- minced
1/2 c Green bell pepper -- chopped,
-or red and green
2 ts Olive oil -- divided use
1 1/2 c Cooked garbanzo beans -- drain and rinse
2 tb Cabernet Sauvignon -- or reserved
16 oz Can tomatoes -- drain, reserve juice
To serve:
8 oz Angel hair pasta -- cooked, drained, hot
4 tb Fat-free parmesan cheese (optional)
Spice blend:
1/2 ts turmeric
1/2 ts ground coriander
1/8 ts ground cumin
1/4 tb black pepper
salt -- to taste
Note: Spice blend may be doubled.
Notice: This recipe uses half a globe eggplant. Cut a whole eggplant
into 1/3" slices (about 12 slices). Transfer slices to a cookie
sheet lined with paper towels. Sprinkle the slices with a little
fresh ground coarse salt. Freeze 2 to 4 hours. Bag half of the
slices and return to the freezer; cube the remaining slices for this
recipe.
Have everything recipe-ready, including the spice blend. Heat wok to
high on a fast burner. Spray and saute the eggplant about 3 to 4
minutes. To enhance the spices [see notes], add them now. Make a
well; add spices and warm them a little before incorporating; toss
to coat the eggplant. Make a well. Toss the onion and garlic with
half the oil and fry in the wok until softened (2 to 3 minutes).
Make a well. Toss the bell peppers with the remaining oil and fry
until aromatic (about 2 minutes). Add the garbanzo beans and warm
through. Make a well; add the wine and burn off alcohol (about
1 minute.) Add the drained tomatoes and heat through; stir to
combine. Add a little of the tomato juice if desired. Taste and
adjust salt and pepper and/or other seasonings (see cook's note.)
Toss with angel hair pasta and serve with a little parmesan cheese.
MC
Serving: 415 cals (11.4% from fat) 5.2 g fat
Notes: We tried Jun 97. Spices could be doubled. We added them after
garbanzos and before tomatoes. Instead, add to eggplant.
Colorful dish: serve half as a pasta topping; and chill other half
and use in a Caponata.
Recipe from Clare Gordon-Smith (1996)
Basic Flavorings: Olive Oil (Courage Books).
Testing and MC Formatting by Kitchen Path (
[email protected])
Posted on Eat-lf Jun 25, 1997.
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