Vegetables with Lentils and Chickpeas

Ali Al-FarsiChef

Ingredjenti

• Large eggplant, chopped coarsely
  500 grams
• Pumpkin, chopped coarsely
  500 grams
• Medium-sized tomatoes, crushed and chopped coarsely
  300 grams
• Onion, brown, finely chopped
  200 grams
• Ilma
  750 ml
• Chickpeas, drained and washed
  420 grams
• Brown lentils, drained and washed
  400 grams
• Garam Masala
  1 tablespoon
• Riz Basmati
  400 grams
• Żejt vegetali
  2 teaspoons
• Medium-sized onion, brown, finely chopped, additional
  300 grams
• Cilantro, fresh leaves tightly packed
  0.3 cup
• Pasta Masala
  1
• Dried red chili, small
  3
• Long red chili
  2
• Fresh ginger, 2 cm piece, quartered
  10 grams
• Garlic, quartered
  3 cloves
• Cilantro, fresh leaves loosely packed
  0.5 cup
• Hot water
  2 tablespoons

Passi

1. 1

   Blend the ingredients for the masala paste in the blender until the mixture becomes a smooth paste.

   Għodda meħtieġa:

   Blender

   5 min
2. 2

   Place the eggplant, pumpkin, tomatoes, onion, and water in a large pot and bring to a boil. Reduce the heat and cook the mixture covered for 15 minutes, stirring occasionally.

   Għodda meħtieġa:

   Kazzola

   15 min
3. 3

   Strain the vegetable mixture through the sieve into a large bowl and reserve 1½ cups of the broth, discarding the remaining quantity.

   Għodda meħtieġa:

   Sij

   5 min
4. 4

   In another large bowl, mix half of the chickpeas and lentils with the vegetable mixture, and mash the ingredients slightly.

   5 min
5. 5

   Toast the garam masala and masala paste over high heat in the same pot after cleaning it, stirring until fragrant. Add the mashed chickpeas, lentils, and reserved broth; cook the mixture uncovered over low heat for 20 minutes, stirring occasionally.

   Għodda meħtieġa:

   Kazzola

   20 min
6. 6

   Meanwhile, boil the rice in boiling water in a large pot until tender, then drain.

   Għodda meħtieġa:

   Kazzola

   10 min
7. 7

   Heat the oil in a medium-sized pot, and fry the additional onion, stirring for about 10 minutes or until slightly browned. Sprinkle the onion over the dish and serve with rice and lemon wedges if desired.

   Għodda meħtieġa:

   Kazzola

   10 min

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Ilmagħal kull 100g

Ilma100 g

Garam Masalagħal kull 100g

Enerġija375 kcal

Proteini12 g

Xaħam Totali15 g

Karboidrati60 g

Fibri Dietetiċi25 g

Zokkor Totali5 g

Riz Basmatigħal kull 100g

Enerġija365 kcal

Proteini8 g

Xaħam Totali0.6 g

Karboidrati80 g

Fibri Dietetiċi1 g

Zokkor Totali0.1 g

Żejt vegetaligħal kull 100g

Enerġija884 kcal

Xaħam Totali100 g

Pasta Masalagħal kull 100g

Enerġija100 kcal

Proteini2 g

Xaħam Totali5 g

Karboidrati15 g

Fibri Dietetiċi3 g

Zokkor Totali4 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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