Serves
4
Prep Time
15 minutes
Cooking Time
20 minutes
Ingredients
- 2 tablespoons olive oil
- 1 large eggplant, cut into 1cm dice
- 1 onion, diced
- 1 clove garlic, crushed
- 1-2 teaspoons harissa powder
- 400g can Edgell Chick Peas, drained
- 500g packet frozen Birds Eye Broccoli and Cauliflower Veggie Rice
- Fresh coriander leaves, for garnish
- ¼ cup flaked almonds, toasted
- 2 cups Leggo's Passata - Classic Tomato
Chick Peas
Leggo's Tomato Paste 500g
Method
STEP 1Heat 1 tablespoon oil in a frypan over high heat. Add eggplant and cook for 6 minutes or until browned on all sides, tossing regularly. Remove from frypan and set aside.
STEP 2
Heat remaining oil in the same frypan over medium heat. Add onion and garlic, sauté for 3 minutes or until softened. Stir through harissa and cook for 1 minute. Add Leggo’s Passata and bring to the boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
STEP 3
Return eggplant to frypan and stir in Edgell Chick Peas. Cook for 2-3 minutes or until warmed through. Season to taste.
STEP 4
Meanwhile, cook frozen Birds Eye Veggie Rice following microwave packet directions.
STEP 5
Serve chick pea and eggplant braise with veggie rice. Serve garnished with almonds and coriander.
Tips
Alternatively, use 2 large chopped zucchinis instead of eggplant.
Chick Peas