BETA
Chickpea & Eggplant Tomato Pot
Roast eggplant and chickpeas make a generous tomato pot with mint and a sharp lemon finish.
60 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Canned chickpeas800 g
- Eggplant650 g
- Onion180 g
- Garlic3 cloves
- Canned crushed tomatoes400 g
- Water650 ml
- Olive oil3 tbsp
- Ground turmeric0.5 tsp
- Ground cinnamon0.25 tsp
- Lemon1 whole
- Fresh mint12 g
- Salt0.75 tsp
- Basmati rice250 g
Quantities describe recipe usage, not package sizes.
Allergen notes
None inherent; check packaged ingredient labels.
Method
Roast eggplant
Heat oven to 220°C (425°F). Cut eggplant into 3 cm pieces; toss with 2 tbsp oil and half the salt on a metal tray. Roast 30–35 minutes until soft and browned, turning once.
Build the tomato pot
Drain and rinse chickpeas; expect about 480 g drained. Chop onion and garlic. Heat remaining 1 tbsp oil in a saucepan and soften onion for 8 minutes. Add garlic, turmeric and cinnamon for 1 minute. Add tomatoes, 200 ml water, chickpeas and remaining salt. Simmer gently, partly covered, for 20 minutes.
Cook the rice
While the main dish cooks, rinse the rice and drain. Put it in a saucepan with 450 ml water. Bring to a boil, cover and cook over the lowest heat for 12–15 minutes, or follow the packet if it specifies another ratio or time. Remove from the heat and rest covered for 10 minutes, then fluff. Serve promptly.
Finish gently
Fold roasted eggplant into the pot and simmer for 5 minutes. Chop mint and stir it in with 1 tbsp lemon juice. Divide rice and stew among four bowls. Reserve the remaining lemon for wedges.
Refrigerate leftovers promptly in shallow containers within 2 hours. Reheat leftovers to 74°C (165°F).
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