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Main Course Chickpeas In Tahini and Ginger ...
It is well established that chickpeas are a termendous source of protein and fiber. While ginger is said to be great for the circulation. You should have little difficulty in finding tahini in middle-East or health food shops (tahini is a valuable source of minerals).
- Oil for frying
- 1 onion, sliced
- 1 large eggplant (aubergine), cut into small cubes
- 4 to 6 medium mushrooms, sliced
- 2 cloves of garlic, minced
- 2 medium zucchini (courgettes), sliced
- A few florets of broccoli or cauliflower
- 1 knob of ginger, minced (or 1 tsp ground ginger)
- ¼ tsp. ground cumin
- 1 small (7 oz, 200 g) can of tomatoes
- 1 tbsp soy sauce
- One 14-oz (400 g) can of chickpeas (garbanzo beans), drained and rinsed
- 3 tbsp. tahini
- Juice of 1 lemon
- sufficent for four servings
Heat the oil in a pan. Add the onion, and cook until it begins to soften. Add the eggplant, mushrooms, garlic and zucchini.
In a separate pan, cook the broccoli or cauliflower in boiling water until it is tender (or, if you prefer, steam it, or cook it in the microwave). Add it to the other vegetables.
Next, add the ginger, cumin, tomatoes, soy sauce and chickpeas.
In a jug, mix the tahini, the lemon juice and enough water (about 4 tbsp.) to make a thin paste. Add this to the other ingredients, and cook for a further five minutes.
Serve with organic brown rice