SPICY EGGPLANT CHILI | Vegan | Gluten-Free
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 can 28 oz diced tomatoes
  • ½ cup lentils
  • 1 cup chickpeas, canned or cooked
  • ½ eggplant, cubed, skin on or peeled
  • 1 tbsp neutral oil
  • ½ cup Mina Harissa
  • 2 tbsp smoked paprika
  • 1 tsp cardamom
  • 1 tsp nut meg
  • 1 tbsp cumin
  • 2 cups whole grains, cooked
  • Salt and pepper, to taste
Instructions
  1. In a large sauce pan, sautéed the eggplant cubed in oil.
  2. Cook for 5 minutes on high heat until tender.
  3. Add the tomato can, lentils and 2 cups of water with the spices.
  4. Cover and cook on medium heat for 20 minutes.
  5. Reduce the heat to low and add the harissa.
  6. Cook for another 20 minutes or until the lentils are tender.
  7. Add the chickpeas at the end and mix well.
  8. Serve on your favorite whole grain as a chili.
  9. Stays fresh for 1 week or can be kept in freezer.
Recipe by My Organic Diary at http://myorganicdiary.com/2017/11/spicy-eggplant-chili/