From the September 10 co-op newsletter, courtesy of Kim Vodden:
Ingredients:
- 2 medium Yellow Onion
- 4-6 tablespoons olive oil
- 2 sweet potatoes, peeled and cubed
- 3 small eggplant cut into cubes
- 1 large red pepper
- 2 cloves garlic, sliced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon red pepper flakes
- 1 cup vegetable stock
- 1 small cans chopped tomatoes
- 1 can chickpeas, drained
- 2 Tablespoons sugar
- 1 teaspoon salt
- 1/4 cup cilantro leaves, chopped
- 1 carton plain yogurt
Directions:
- Preheat the oven to 425 F.
- Cut one whole onion into thick moon slices.
- Put half of the oil into a large roasting dish and add in the onion, sweet potatoes, eggplant and pepper.
- Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
- Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
- Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
- Cook for five minutes.
- Stir in the stock and chickpeas, as well as any sugar, salt and chili flakes to taste.
- Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
- Lower the oven temperature to 375 F and bake for another 20-30 minutes, until the veggies are cooked.
- Stir halfway through baking.
- Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
- Serve with rice, quinoa, or bread.
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