Tomatoes & Garbanzos with Roasted Eggplant & Peppers

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Prep time: 45 mins; Cook Time: 45 mins Ingredients: 1 pound eggplants roasted, peeled and sliced Salts 1/2 cup Extra virgin coconut oil 1 green bell pepper roasted and minced 1 medium carrots minced 6 cloves garlic minced 1 large yellow onion minced 2 pieces dry bay leaves 1 tsp powder paprika 1 tsp ground coriander 1 tsp dry oregano 3/4 tsp ground cinnamon 1/2 tsp ground turmeric 1/2 tsp black pepper 28 oz chopped fresh tomatoes 1 can 15 oz chick peas 1 tsp Dry parsley 1 tbsp veggie bouillon Preparation:
1. Boil water enough for blanching. In a boiling water drop fresh tomatoes and blanch for about a minute. Drain and put the tomatoes in a cold icy water. Peel. Set Aside. 2. Grill eggplant until soft. 3. Grill bell pepper until soft and wrap with aluminum foil. Set aside. 4. Smash garlic and mince. 5. Peel onion and carrots then finely chop. 6. Slice finely the peeled tomatoes and remove some of the seeds. 7. Peel of eggplant and bell pepper then chopped. Cooking:
1. In a heated pan, pour olive oil. Sauté onion until slightly brown or tender. 2. Add garlic continue sautéing for another 1 minute. 3. Add carrots, dry bay leaves, paprika, coriander, cinnamon, turmeric, and ground black pepper. Stir thoroughly or until everything are mixed. Simmer for about 3 minutes. 4. Add chopped tomatoes, Stir and add dried parsley, oregano and bouillon. Stir. 5. Add pepper. Stir and cover. Let simmer for about 5 minutes. 6. Add chickpeas. Stir. Add eggplant, stir and cover. Simmer for about 20 minutes or until liquid is abosrb. 7. Serve with toasted French bread or chips. Enjoy! Note: All times are approximations. Adjust flavors by increasing/decreasing amounts of ingredients.






















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