Alexandra found this recipe on line.
I increased the garam masala to 1½ tsp, then Alex added juice from ½ lemon and some cumin. Very yummy.
Using provisions from the can locker plus a couple peppers and eggplant from the local market, I made a huge pot of this which we shared with two other couples one rainy, foggy night in Northeast Harbor.
The recipe notes "This vegetarian dish is full of flavor, substantial, and makes a complete nutritious meal high in protein. The blended spices of garam masala make this dish rich tasting without being high in fat, and can be easily found in the spice section of your favorite market."
1 large onion cut in half and sliced thin
5 medium cloves garlic, pressed
1 medium red bell pepper cut in 1 inch squares
1 medium eggplant, cut into 1 inch pieces
pinch of red pepper flakes
2 tsp turmeric
½ tsp garam masala [I use 1 ½ t]
1 15oz can garbanzo beans
1 15oz can lentils, drained
½ cup tomato sauce
1¼ cups + 1 TBS vegetable broth
½ cup raisins
1 TBS chopped fresh cilantro
salt & black pepper to taste
[I add 1 T lemon juice]
[I add 1 t cumin]
1. Heat 1 T broth in a 10-12 inch skillet. Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, [cumin] and turmeric. Stir to mix well for a minute, and add broth and tomato sauce. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
2. Add garbanzo beans, lentils, red chili flakes, [lemon juice] and raisins. Simmer for another 5 minutes. Season with salt and pepper. Serve sprinkled with chopped cilantro.
NOTE: "Cutting the eggplant and peppers into 1 inch pieces gives the spices a chance to come through in cooking without the vegetables overcooking. This recipe is organized so it can be made quickly. However, when adding the garam masala and turmeric, stir well and give it time to heat up, at least 1 minute, before adding liquid. You will get much more flavor by doing so."
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