Moroccan Eggplant With Garbanzo Beans

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 1 onion, large, cut in half and sliced thin
• 5 garlic cloves, medium and pressed
• 1 red bell pepper, medium and cut in 1-inch squares
• 1 eggplant, medium and cut into 1-inch pieces
• red pepper flakes, pinch (i used slighly more for taste)
• 2 teaspoons turmeric
• 1/2 teaspoon garam masala
• 1 (15 ounce) can garbanzo beans (bpa free)
• 1 (15 ounce) can lentils, drained
• 1/2 cup tomato sauce
• 1 1/4 cups vegetable broth
• 1 tablespoon vegetable broth
• 1/2 cup raisins
• 1 tablespoon cilantro, chopped and fresh
• salt and black pepper

Recipe

• 1 slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
• 2 heat 1 tbs broth in a 10-12 inch skillet. healthy sauté onion in broth over medium heat for 5 minutes, stirring frequently.
• 3 add garlic, red bell pepper, eggplant, garam masala, and turmeric. stir to mix well for a minute, and add broth and tomato sauce.
• 4 stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
• 5 add garbanzo beans, lentils, red chili flakes, and raisins. simmer for another 5 minutes.
• 6 season with salt and pepper. top with chopped cilantro.
• 7 serve with steamed kale if desired.