Late Summer Freekeh With Soy Beans Peppers And Eggplant Recipes

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MOROCCAN CHICKPEA FREEKEH EGGPLANT SKILLET



Moroccan Chickpea Freekeh Eggplant Skillet image

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.

Provided by The Plant-Powered Dietitian

Categories     Entree

Time 35m

Number Of Ingredients 15

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
¼ cup fresh parsley, chopped

Steps:

  • 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).

Nutrition Facts : ServingSize 1 serving, Calories 382 calories, Sugar 18 g, Sodium 283 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 69 g, Fiber 15 g, Protein 16 g

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