Saturday, August 11, 2007
Eggplants and Chickpeas in Peanut Masala
Made my very first recipe from Fat Free Vegan Kitchen today and had to rave immediately! I used a white eggplant from the farmer's market, a whole can of chickpeas and a few handfuls of spinach I needed to use up. This recipe is really wonderful; spicy, complex and super healthy; and I sense it will make even better leftovers tommorow. I think my garnish of cilantro (hey, I know it's in everything I make lately but it's summer, so it should be!) and toasted peanuts freshened it up and added some texture since I was too lazy to make rice to accompany it.
Yummy Indian food with no added oils? Susan V. you are my vegan hero!
Eggplants and Chickpeas in Peanut Masala Recipe