Description
The aroma and flavors of this Moroccan Chickpea Freekeh Eggplant Skillet is off the charts! It’s easy to make this plant-based meal in abut 35 minutes.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced
- 1 small bell pepper (red, green, yellow or orange), diced
- ½ medium eggplant, diced
- 1 small summer squash (yellow, crookneck, zucchini), diced
- 2 cloves garlic, minced
- 4 dates, chopped
- 1 15-ounce can chickpeas, with liquid
- ¼ cup olives, drained
- 2 teaspoons ras el hanout spice blend*
- 1 ½ cups uncooked freekeh
- ½ lemon, juiced
- 2 cups vegetable broth
- 3 tablespoons tomato paste
Garnish:
- ¼ cup fresh parsley, chopped
Instructions
- Heat oil in a large skillet or saucepan.
- Sauté onions, bell pepper, eggplant, squash, and garlic for 4 minutes.
- Add dates, chickpeas, olives, ras el hanout, and freekeh and sauté for an additional 2 minutes.
- Add lemon juice, vegetable broth, and tomato paste and simmer, uncovered, over medium heat, stirring occasionally, until grains are tender and liquid is absorbed—about 15-20 minutes. May add additional water to replace that lost to evaporation, should make a thick consistency.
- Garnish with fresh chopped parsley.
- Makes 6 servings (about 1 1/4 cups each).
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Category: Entree
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 382
- Sugar: 18 g
- Sodium: 283 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 69 g
- Fiber: 15 g
- Protein: 16 g
[…] Moroccan Chickpea Freekeh Eggplant Skillet from Sharon at The Plant Powered Dietitian (shown above) […]
[…] Cabbage Soup via Emily Kyle Nutrition Tamari Freekeh Mango and Avocado Salad via Triad to Wellness Moroccan Freekeh Pilaf via The Plant Powered Dietitian Freekeh Soup with Du Puy Lentils and Kale via 80 Twenty […]
[…] Moroccan Freekeh Pilaf from Sharon Palmer, The Plant Powered Dietitian […]