Categories: bell pepper, chickpeas, curry, dinner, lentils, veg
Ingredients
- 1 onion, large, cut in half and sliced thin
- 5 garlic, medium cloves, pressed
- 1 red bell pepper, medium, cut in 1 inch squares
- 1 eggplant, medium, cut into 1 inch pieces
- pinch of red pepper flakes
- 2 tsp turmeric
- 1/2 tsp garam masala
- garbanzo beans, 1 15oz can
- lentils, drained, 1 15oz can
- 1/2 cup tomato sauce
- 11/4 cups + 1 TBS vegetable broth
- 1/2 cup raisins
- 1 TBS chopped fresh cilantro
- salt to taste
- black pepper to taste
Directions
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Heat 1 TBS broth in a 10-12 inch skillet.
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Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently.
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Add garlic, red bell pepper, eggplant, garam masala, and turmeric.
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Stir to mix well for a minute, and add broth and tomato sauce.
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Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender. This is our Stove Top Braising cooking method.
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Add garbanzo beans, lentils, red chili flakes, and raisins.
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Simmer for another 5 minutes.
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Season with salt and pepper.
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Serve sprinkled with chopped cilantro.