Chickpea Panchmael
Chickpeas, onion, pepper, eggplant, and mushroom in spicy ginger-curry tomato sauce served over rice
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Chickpea Panchmael
Chickpeas, onion, pepper, eggplant, and mushroom in spicy ginger-curry tomato sauce served over rice
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| Servings |
| 8 |
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Ingredients
Ginger-Tomato Curry Sauce
- 1/2cup low sodium vegetable broth
- 1/2cup canned diced tomatoes in juiceno salt added
- 3Tbsp tomato paste
- 1Tbsp fresh lime juice
- 1Tbsp fresh cilantro leaveschopped
- 1/2Tbsp Thai red curry pasteprepared
- 1Tbsp fresh ginger rootpeeled and minced
- 1/4tsp ground cumin
- 2pinch kosher salt
- 1pinch ground black pepper
Chickpea-Vegetable Mixture
- 1Tbsp vegetable or olive oil
- 3/4cup oniontrimmed and diced
- 1clove garlicpeeled and minced
- 3/4cup red pepperseeded and diced
- 3/4cup eggplantdiced
- 1/2cup mushroomstrimmed and sliced
- 1cup low sodium chickpeasrinsed and drained
- 4cups cooked Basmati riceaccording to package directions
Instructions
Ginger-Tomato Curry Sauce
- In stockpot over medium-high heat, combine all curry ingredients. Whisk until well blended. Bring to a boil.
- Reduce heat. Simmer, stirring occasionally, until mixture is slightly thickened, 15-20 minutes.
Chickpea-Vegetable Mixture and Serving
- While curry sauce is cooking, heat oil in saute pan over medium-high heat.
- Add onion and garlic and saute until onion is translucent, 2-3 minutes.
- Add peppers, eggplant, mushrooms, and chickpeas and saute until vegetables are softened, 3-5 minutes.
- Add ginger-tomato curry sauce and cook until heated through and bubbling.
- For each serving, portion 1/2 cup cooked rice in a bowl with approximately 1/2 cup chickpea panchmael.