Sticky Chickpeas with Eggplant

This easy recipe with sticky chickpeas and eggplant is one of my favorite go-to weeknight meals. It has bags of flavor, is easy to prepare and easy to reheat too. Looking for recipe to prep your food than this might be the one for you!

Course Main, Side Dish

Cuisine International

Keyword broccoli, chickpeas, eggplant

Diet Gluten free, Paleo

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 819

Author Simone

Ingredients

1 can chickpeas drained weight 250 g
1 tbsp olive oil
2 cloves garlic minced
1 onion chopped
1 eggplant cubed

Sauce

1.5 tbsp tamarind paste
1 tbsp fish sauce
½ tbsp grated lemongrass
1.5 tbsp ginger syrup
2 tbsp kecap manis sweet soy sauce
1 tsp sesame oil
1 tbsp arrowroot
60 ml water

To serve

500 gram broccoli cut into florets
100 gram rice
1 tbsp sesame seeds
Fresh parsley

Metric - Us customary

Instructions

Rinse the chickpeas well and drain.
1 can chickpeas
Heat a frying pan with the olive oil. Sauté the onion until translucent, then add the garlic and cubed eggplant. Cook gently over medium-low heat for about 10 minutes until the eggplant is soft.
1 tbsp olive oil, 2 cloves garlic, 1 onion, 1 eggplant
Meanwhile, mix the sauce ingredients together (except arrowroot and water).
1.5 tbsp tamarind paste, 1 tbsp fish sauce, ½ tbsp grated lemongrass, 1.5 tbsp ginger syrup, 2 tbsp kecap manis, 1 tsp sesame oil
In a small bowl, whisk arrowroot with 60 ml water until smooth.
1 tbsp arrowroot, 60 ml water
Cook the rice and broccoli until done.
500 gram broccoli, 100 gram rice
When the eggplant is tender, add the sauce and chickpeas. Stir to combine. Pour in half of the arrowroot slurry – the sauce should thicken right away. Add the rest only if needed.
Serve with the rice and broccoli. Sprinkle with sesame seeds and chopped parsley.
1 tbsp sesame seeds, Fresh parsley

Notes

Storing: You can store the sticky chickpeas in the fridge for up to 2-3 days.

Nutrition