All Recipes Best Recipe Soups, Stews and Chili Recipes Stews

Ingredients

2 tablespoons olive oil 2 onions, minced 4 cloves garlic, chopped 2 eggplants, cut into chunks 1 red chile pepper, chopped 2 teaspoons cumin seeds 2 teaspoons coriander seeds, lightly crushed 1 teaspoon saffron threads 1 teaspoon salt 4 cups drained and rinsed canned chickpeas ½ cup pitted large green olives ½ cup basmati rice 1 thin-skinned lemon, thinly sliced 2 ½ cups vegetable broth ¼ cup chopped fresh cilantro, or to taste

Nutrition Info

387.5 calories carbohydrate: 68.6 g cholesterol: : - fat: 9.3 g fiber: 15.9 g protein: 12.7 g saturatedFat: 1.2 g servingSize: - sodium: 1406.9 mg sugar: 7.6 g transFat: : - unsaturatedFat: : -

Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in the hot oil until translucent, about 5 minutes. Stir in eggplant, red chile pepper, cumin seeds, coriander seeds, saffron, and salt, cook until eggplant starts to soften, about 5 minutes.
Stir chickpeas, green olives, basmati rice, and lemon slices into the skillet. Pour in vegetable broth. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Fold in cilantro using a fork.

6 servings

Flavorful dish that does a decent job of hiding eggplant's texture.