Monday, January 7, 2013

Vegetarian Stew


Super simple.

In a medium sauté pan heat 2 tablespoons olive oil over medium high heat.
Dice 1 medium eggplant, add to oil and lightly brown.

In a Dutch oven, heat 1 tablespoon olive oil.
Dice 2 medium zucchini's, add to oil.

Add eggplant to zucchini.

Drain and rinse 1 small can chickpeas, add to veggies. Next add 1 small can diced tomatoes, 1 cup veggie broth and about 1/2 water.

Season with granulated garlic, dried cilantro ground cumin and garam masala.

Cook on medium low heat until chickpea's are tender.

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