Couscous with Tomato Sauce Chickpeas and Roasted Eggplant

Recipe

Prep Time: 10 mins
Cook Time: 30 mins
Yields: 4

Ingredients

  • 1 cup couscous
  • 1 medium eggplant, sliced about 5mm thick
  • 1 teaspoon Italian seasonings
  • extra virgin olive oil
  • 1 small onion, chopped
  • 1 garlic glove, minced
  • 2 red capsicums, deseeded, chopped
  • 1 teaspoon sweet paprika
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin seeds
  • 400 grams tomato passata
  • 400 grams can chickpeas, drained, rinsed

Method

  1. Preheat oven to 180°C. Line a baking tray with parchment pepper.
  2. Place the eggplant slices in a plastic bag, add in Italian seasonings and oil, seal the bag and give it a good shake. Place the eggplant slices on a baking tray and roast for 20-25 minutes until soft, but not mushy.
  3. Cook couscous according to the package directions. Heat 1 tbs oil in a frying pan. Add onion, garlic and capsicum and cook for 5 minutes. Add spices and cook for 1 minute. Add Passata and chickpeas, stir to combine and cook for 10 to 15 minutes.
  4. Serve warm with cooked couscous and roasted eggplant slices.

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