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
Scale
- 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
