Curried Chickpeas with Eggplant, Brown Rice and Broccoli

Name: Curried Chickpeas with Eggplant, Brown Rice and Broccoli Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 small onion; 2 cloves garlic; 2 medium size carrots (7); 1 large eggplant cubed; 3 cups frozen broccoli florets; 1 cup cooked brown rice; 2 Tbsp. Trader Joe's Soyaki Teriyaki Sauce; 2 tsp-1 Tbsp. curry powder (depends on how strong you like it); non-stick cooking spray

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 4

Ingredients

1 small onion 2 cloves garlic2 medium size carrots (7")1 large eggplant, cubed3 cups frozen broccoli florets1 cup cooked brown rice 2 Tbsp. Trader Joe's Soyaki Teriyaki Sauce2 tsp-1 Tbsp. curry powder (depends on how strong you like it)non-stick cooking spray

Directions

Saute onion for 1-2 minutes in pan lightly coated with non-stick cooking spray. Add chopped carrots, cover (key to keeping in moisture) and cook 2 min, add cubed eggplant and garlic, stir and cover again. After a few minutes, stir again to mix in uncooked eggplant and add a very small amout of water (one Tbsp or so) to keep moist. Then add canned chickpeas, frozen broccoli, Soyaki teriyaki sauce, and curry powder. Cook a few minutes, then brown rice, stir and cook another minute or two. Remove from heat. Enjoy!

Serving Size:�4-1 1/2 cup servings

Servings Per Recipe: 4

Nutritional Info Amount Per Serving