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Ingredientes
- 1 can chickpeas (garbanzo beans)
- 1 med eggplant
- 1 sm onion thickly sliced
- 3 x garlic cloves minced (3 to 4)
- 1/2 c. frzn peas
- 1/2 can minced tomatoes with juice spices to taste: curry pwdr turmeric cumin cayenne pepper salt
Direcciones
- (Makes sufficient for 2 with lots of leftovers)
- Poke a few holes in the eggplant with a fork and bake in a 450 degree oven for 30 min. (You can skip this step, but you'll have to simmer the curry longer.) Process garbanzo beans in a food processor till 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/fry onion and garlic till browned. Add in eggplant, peas and tomatoes and stir (if you skipped baking the eggplant beforehand, cover and simmer till eggplant softens, add in water if necessary). Add in processed garbanzo beans and spices, stir till all ingredients are blended together and simmer till heated.
- Serve over brown rice with a dollop of soy lowfat sour cream.
- NOTES : For those of you not on the [email protected] list, here is a recently posted recipe posted by a ff list member, that I think you might enjoy and that has been said to be excellent: (Sunny)
- ENJOY !!
- This is a tried and true recipe!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 526g | |
| Recipe makes 2 servings | |
| Calories 365 | |
| Calories from Fat 26 | 7% |
| Total Fat 3.16g | 4% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 782mg | 33% |
| Potassium 1016mg | 29% |
| Total Carbs 72.14g | 19% |
| Dietary Fiber 18.8g | 63% |
| Sugars 8.54g | 6% |
| Protein 15.73g | 25% |
