Spiced garbanzos with eggplant and tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Chopped eggplant, as noted |
| Olive oil spray | ||
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Ground coriander |
| ⅛ | teaspoon | Ground cumin |
| ¼ | tablespoon | Black pepper |
| Salt, to taste -x--- | ||
| ½ | cup | Red onion, chopped |
| 1 | Garlic clove, minced | |
| ½ | cup | Chopped green bell pepper, or red and green |
| 2 | teaspoons | Olive oil, divided use |
| 1½ | cup | Cooked garbanzo beans, drain and rinse |
| 2 | tablespoons | Cabernet Sauvignon, or reserved |
| 16 | ounces | Canned tomatoes, drain, reserve juice |
| Tomato juice | ||
| 8 | ounces | Angel hair pasta, cooked, drained, hot |
| 4 | tablespoons | Fat-free parmesan cheese, optional |
Directions
SPICE BLEND/MAY BE DOUBLED
TO SERVE
NOTICE: This recipe uses half a globe eggplant. Cut a whole eggplant into ⅓" 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 remainding 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 mins). Add the garbanzo beans and warm through. Make a well; add the wine and burn off alcohol (about 1 min.) 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. MCServing: 415 cals (11⅖% ff) 5⅕ g fat
CooksNOTES: 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 (phannema@...) Posted on Eat-lf Jun 25, 1997.
Recipe by: Basic Flavorings: Olive Oil (amended) Posted to Digest eat-lf.v097.n163 by Kitchen PATh <phannema@...> on Jun 25, 1997