Looking for a one-pan tasty dinner idea? Then my Eggplant & Chickpea Hotpot is for you.
This recipe combines only a handful of mostly staple ingredients that can be quickly thrown together mid week to create a delicious satisfying meal.
Enjoy!
Love Alex, Ballerina Bites. xx
PS: Be sure to tag me on Instagram @ballerina_bites so I can see your recreations. ;)
This recipe combines only a handful of mostly staple ingredients that can be quickly thrown together mid week to create a delicious satisfying meal.
Enjoy!
Love Alex, Ballerina Bites. xx
PS: Be sure to tag me on Instagram @ballerina_bites so I can see your recreations. ;)
Ingredients
1 cup brown rice
1 tsp coconut oil
1 medium red onion, finely diced
2 cloves garlic, minced
1 large eggplant, cut into 1 cm cubes
1 broccoli head, cut into florets then sliced
¼ of a vegetable stock cube
1 can chickpeas, drained and rinsed
1 heaped tbsp tahini
a bag of spinach
1 large handful coriander or parsley, roughly chopped
black pepper to taste
1 small lemon, sliced into wedges
1 cup brown rice
1 tsp coconut oil
1 medium red onion, finely diced
2 cloves garlic, minced
1 large eggplant, cut into 1 cm cubes
1 broccoli head, cut into florets then sliced
¼ of a vegetable stock cube
1 can chickpeas, drained and rinsed
1 heaped tbsp tahini
a bag of spinach
1 large handful coriander or parsley, roughly chopped
black pepper to taste
1 small lemon, sliced into wedges
Method
Add rice to a small saucepan along with 2 cups of water. Bring to the boil, reduce to a simmer and cover.
In a large pot, fry onion with coconut oil.
Once translucent add garlic, eggplant, broccoli, stock cube and ¾ cup water. Bring to the boil, cover and reduce heat to a low simmer. Cook for 20mins or until eggplant and broccoli is tender.
Stir through chickpeas, tahini, spinach, and coriander or parsley with a good cracking of pepper. Continue to cook for a few more minutes until hot and spinach has wilted.
Finally serve on a bed of the rice, more cracked pepper and a squeeze of fresh lemon juice. Serves 2-3
Add rice to a small saucepan along with 2 cups of water. Bring to the boil, reduce to a simmer and cover.
In a large pot, fry onion with coconut oil.
Once translucent add garlic, eggplant, broccoli, stock cube and ¾ cup water. Bring to the boil, cover and reduce heat to a low simmer. Cook for 20mins or until eggplant and broccoli is tender.
Stir through chickpeas, tahini, spinach, and coriander or parsley with a good cracking of pepper. Continue to cook for a few more minutes until hot and spinach has wilted.
Finally serve on a bed of the rice, more cracked pepper and a squeeze of fresh lemon juice. Serves 2-3
