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Greek Chickpeas With Vegetables

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Ingredients
  Olive oil/Vegetable oil 2 Teaspoon
  Japanese eggplant 6 Ounce, sliced (1 Number)
  Diced onion 1⁄4 Cup (4 tbs)
  Diced red bell pepper 1⁄4 Cup (4 tbs) (Or Yellow)
  Garlic 2 Clove (10 gm), minced
  Canned italian tomatoes 1⁄4 Cup (4 tbs), drained, seeded, and diced, reserving liquid
  Canned chickpeas 8 Ounce, rinsed and drained
  Tomato sauce 1⁄4 Cup (4 tbs)
  Kalamata olives/Black olives 4 , pitted, sliced
  Chopped fresh dill/1/2 teaspoon dried dill weed 1 Tablespoon
  Pepper 1⁄8 Teaspoon
  Feta cheese 2 Ounce, crumbled
Directions

MAKING
1) In a 12-inch nonstick skillet, heat oil.
2) In the hot oil, add the eggplant, onion, bell pepper, and garlic.
3) Over medium-high heat, cook this mixture for 2 to 3 minutes, or until the vegetables turn tender-crisp.
4) Now, add the tomatoes along with the liquid, chickpeas, tomato sauce, olives, dill, and pepper. Mix well.
5) Over medium-low heat, cook covered for 4 to 5 minutes. By now, the vegetables will be soft and the flavors will blend.
6) Now, into each of the two 1 1/4-cup flameproof au gratin dishes, fill half of the vegetable mixture.
7) On each portion, add half of the crumbled feta cheese.
8) Broil this mixture by keeping it 5 to 6 inches away from the heat source. Keep broiling for 1 to 2 minutes, until the cheese turns light brown.

SERVING
9) Transfer the Greek Chickpeas with Vegetables to ramekins and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Broiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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