Spiced Chickpea Bowl with Sweet Potatoes and Eggplant over Rice & Cilantro Chutney
Course Main Course
Prep Time 20minutes
Cook Time 45minutes
Servings 6(click to scale)
14ozfresh sweet potatopeeled, cubed, 1/2"
9ozfresh eggplantdiced, medium, 1/2"
1/4tspground black pepper
1/2ozfresh garlic cloves
2 1/2cupboiling water
2ozfresh white oniondiced
14ozcanned diced tomatoes, no added salt
1tspfresh lime juice
1tsplight corn syrup
14ozcanned garbanzo beanslow sodium
1/8ozfresh ginger rootchopped
1 1/2ozjalapeno peppersseeded, diced, 1/4"
1 1/2Tbspfresh lime juice
1 1/2ozfresh cilantro
1tspfresh ginger rootgrated
1/2ozfresh garlic clovesminced
Preheat oven to 425°F. Wash all produce before prepping. In two mixing bowls, place half of the 1st amount of oil, salt and pepper in each. Add sweet potato in one, eggplant in the other. Mix both well. Place each on a parchment lined sheet pan. Bake in the oven for 15 minutes or until just tender. Remove from oven and hold hot until needed. In a large skillet, on medium low, heat the 2nd listed oil and add garlic - cook about 1 minute. Add the spinach and wilt, adding more until complete.
Rinse brown rice until the water runs clear. In a large pot, bring rice and water to a boil, reduce the heat to low and cover. Cook for 40 minutes or until the rice is done. Allow to rest for 10 minutes. While the rice is cooking, take the 3rd listed oil and heat in a large heavy bottom skillet over medium-high heat. Add onions and sauté will translucent and starting to color, about 4-6 minutes. Add the garam masala and allow to become fragrant, about 1 minute. Add the ginger, 2nd listed garlic amount, and cilantro to the skillet and sauté till fragrant, again about 1 minute. Add the tomatoes and use the liquid to deglaze the bottom of the skillet if needed. Add lime juice, corn syrup, and chickpeas and bring the mixture to a boil, then reduce the heat and allow to simmer. Simmer for about 15 minutes or until the liquid in the mixture has mostly evaporated and is jam-like in texture.
Take the 2nd listed ginger, jalapenos, lime juice, and water and place into a high speed blender. Process until smooth and then add the cilantro, salt, cumin, and sugar and continue to process until smooth. While blender is running, slowly pour the last listed oil in and process until incorporated.
To Serve: In a bowl, place 1 cup brown rice and spread to cover. Take 1/2 cup of the chickpea mixture and spread (on the inner edge of bowl from 10 o'clock to 6 o'clock. Place 1/3 cup of the sweet potato on the right side of the chickpea mixture, followed by 1/4 cup spinach and then 1/4 cup of eggplant. Dollop 1 Tablespoon of the cilantro chutney on the top center of the bowl.
Recipe provided by The Humane Society of the United States.