Recipe: Moroccan Chickpea Casserole

Flavorful dish that does a decent job of hiding eggplants texture.

Moroccan Chickpea Casserole Ingredients

• 2 tablespoons olive oil

• 2 onions, minced

• 4 cloves garlic, chopped

• 2 eggplants, cut into chunks

• 1 red chile pepper, chopped

• 2 teaspoons cumin seeds

• 2 teaspoons coriander seeds, lightly crushed

• 1 teaspoon saffron threads

• 1 teaspoon salt

• 4 cups drained and rinsed canned chickpeas

• cup pitted large green olives

• cup basmati rice

• 1 thin-skinned lemon, thinly sliced

• 2? cups vegetable broth

• cup chopped fresh cilantro, or to taste

How to Make Moroccan Chickpea Casserole

1. Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in the hot oil until translucent, about 5 minutes. Stir in eggplant, red chile pepper, cumin seeds, coriander seeds, saffron, and salt; cook until eggplant starts to soften, about 5 minutes.

2. Stir chickpeas, green olives, basmati rice, and lemon slices into the skillet. Pour in vegetable broth. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Fold in cilantro using a fork.

Moroccan Chickpea Casserole Nutritions

• Calories: 387.5 calories

• Carbohydrate: 68.6 g

• Cholesterol:

• Fat: 9.3 g

• Fiber: 15.9 g

• Protein: 12.7 g

• SaturatedFat: 1.2 g

• ServingSize:

• Sodium: 1406.9 mg

• Sugar: 7.6 g

• TransFat:

• UnsaturatedFat:

Source: Moroccan Chickpea Casserole