Sumac Scented Eggplant And Chickpeas Recipes

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SUMAC-SCENTED EGGPLANT AND CHICKPEAS



Sumac-Scented Eggplant and Chickpeas image

The cookbook author Cathy Barrow always finds creative ways to make use of ingredients. She created this recipe as a savory pie filling for her book "Pie Squared: Irresistibly Easy Sweet & Savory Slab Pies," but it also makes a good vegetarian supper when served over rice, and a nice side dish too. (Make it vegan by omitting the yogurt to serve.) Pomegranate molasses can be found in Middle Eastern markets and health-food stores and adds bright, tangy sweetness to this hearty dish.

Provided by Jennifer Steinhauer

Categories     dinner, easy, weeknight, vegetables, main course, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

1/2 cup olive oil
2 pounds firm Italian eggplant, cut into 1-inch cubes
Kosher salt and black pepper
1 (28-ounce) can crushed tomatoes
1 tablespoon ground sumac
2 garlic cloves, peeled and chopped
2 tablespoons pomegranate molasses, plus more to taste
1 (14-ounce) can chickpeas, drained
4 scallions, trimmed and sliced
1/2 cup chopped fresh mint or cilantro
Cooked white rice, for serving
1/2 cup Greek yogurt, for serving
Toasted pita, for serving (optional)

Steps:

  • In a deep, wide skillet, heat 1/4 cup olive oil over medium-high until shimmering. Add half the eggplant, season with salt and pepper and cook, stirring occasionally, until tender and browned all over, about 8 minutes. Transfer the eggplant to a large baking sheet to cool and repeat with the remaining olive oil and eggplant. Transfer to the baking sheet.
  • Add the tomatoes, sumac, garlic and 2 tablespoons pomegranate molasses to the skillet. Season with salt and pepper and simmer over medium-low until thickened, about 15 minutes.
  • Stir in the eggplant, chickpeas, half the scallions, half the mint and 1/4 cup water. Let simmer until flavors meld, about 2 minutes. Taste and adjust the seasoning, adding more pomegranate molasses if you like. The eggplant mixture should be a little textural, chunky even, with an assertive, tangy finish.
  • Divide the rice and eggplant mixture among wide, shallow bowls. Dollop with yogurt, sprinkle with the remaining scallions and mint, and serve with pita, if using.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 17 grams, Carbohydrate 41 grams, Fat 21 grams, Fiber 13 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 919 milligrams, Sugar 19 grams

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