Chickpeas and Barley in Red Lentil and Eggplant Sauce
Chickpeas and Barley in Red Lentil and Eggplant Sauce might be just the main course you are searching for. This recipe serves 6. Watching your figure? This vegan recipe has 314 calories, 17g of protein, and 3g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper flakes, chickpeas, medium-large eggplant, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.
Instructions
Add the onion and cook until lightly browned, about 4 minutes.
Add the eggplant and cook for another 2 minutes, stirring. Turn the heat to medium-low and add the tomato paste and the lentils; stir to combine and add 4 cups of the vegetable broth and the mint. Reduce the heat and cook until the lentils are tender (20 minutes on my stove, 40 minutes according to the original recipe). When the lentils are tender, use a hand blender to blend the sauce right in the pot. If you don’t have a hand blender, transfer in batches to a regular blender or food processor and blend until smooth. Return it to the pot and add the extra cup of broth (if you used a regular blender, use the water to rinse the sauce residue back into the pot). Taste and add as much salt as you like.
Add the cumin and red pepper and stir in the drained barley and chickpeas. Simmer for 15 minutes and add lemon juice and additional salt (if needed) just before serving with parsley sprinkled on top.
Serve over rice, if desired.