Eggplant and Chickpea Skillet
Eggplant and chickpea skillet is a colorful and tasty dish suitable for vegans. It is important to use fresh basil in this recipe.
Ingredients
- 1 tbsp olive oil
- 1 green bell pepper, diced
- 2 cloves garlic, chopped
- 1 small eggplant (aubergine) or 2 Italian eggplants, quartered and sliced
- 6–8 mushrooms, sliced
- 1 can (15 oz / 400 g) diced tomatoes
- 1 can (15 oz / 400 g) chickpeas, drained
- ½ tsp tarragon
- 2–3 cups (200–250 g) broccoli, cut into small florets
- 8–12 fresh basil leaves (preferably Thai basil)
Ingredients for 4 servings (1.8 kg) · the original recipe
Method
- 1
Sauté the green bell pepper and garlic in the oil over medium heat for several minutes. Add mushrooms and eggplant and continue cooking, stirring often, for 5 minutes.
Stovetop - 2
Add the tomatoes with their juice, chickpeas and tarragon. Stir well, cover, and simmer for 10–12 minutes until eggplant has softened somewhat.
Stovetop - 3
Stir in the basil leaves and broccoli and simmer, partially covered, for 8–10 minutes or until broccoli is bright green.
Stovetop - 4
Season to taste with salt and freshly ground black pepper.
- 5
Serve over rice or couscous.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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