Real African Dishes: [MC-AllEthnic-Recipes] Anatolian Chickpeas and Barley in Red Lentil and Eggplant Sauce

Saturday, August 11, 2012

[MC-AllEthnic-Recipes] Anatolian Chickpeas and Barley in Red Lentil and Eggplant Sauce

* Exported from MasterCook *

Anatolian Chickpeas and Barley in Red Lentil and Eggplant Sauce

Recipe By :World Vegetarian by Madhur Jaffrey
Serving Size : 6 Preparation Time :0:00
Categories : LowFat (Less than 10%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup barley
1 medium onion -- finely chopped
1 medium eggplant -- to large, peeled and finely chopped
olive oil spray
3 tablespoons tomato paste
1 cup dried red lentils -- (masoor dal)
5 cups vegetable broth -- (may use cooking liquid from home-cooked chickpeas for part of this)
4 tablespoons fresh mint -- minced (or 2 tbsp. dried)
1 1/2 teaspoons salt -- or to taste
3 cups cooked chickpeas -- (or 2 cans, drained and rinsed)
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 tablespoon lemon juice
2 tablespoons finely chopped fresh parsley

Cook the barley in water until it's tender. I used a rice cooker to do
this and wound up adding 3 or more cups of water as it all boiled out. On
the stove-top, it will probably take a little less water. (Feel free to do
this ahead of time; I did it the day before.)

Spray a non-stick dutch oven or large saucepan with light spray of olive
oil, and heat over medium-high heat. Add the onion and cook until lightly
browned, about 4 minutes. Add the eggplant and cook for another 2 minutes,
stirring. Turn the heat to medium-low and add the tomato paste and the
lentils; stir to combine and add 4 cups of the vegetable broth and the
mint. Reduce the heat and cook until the lentils are tender (20 minutes on
my stove, 40 minutes according to the original recipe).

When the lentils are tender, use a hand blender to blend the sauce right
in the pot. If you don't have a hand blender, transfer in batches to a
regular blender or food processor and blend until smooth. Return it to the
pot and add the extra cup of broth (if you used a regular blender, use the
water to rinse the sauce residue back into the pot). Taste and add as much
salt as you like. Add the cumin and red pepper and stir in the drained
barley and chickpeas. Simmer for 15 minutes and add lemon juice and
additional salt (if needed) just before serving with parsley sprinkled on
top. Serve over rice, if desired.

Number of servings (yield): 6

Preparation time: 15 minute
Cooking time: 1 hour(s) 30 minute(s)

Nutrition (per serving): 320 calories, 28 calories from fat (6% fat), 3.3g
total fat, 0mg cholesterol, 840.5mg sodium, 803.7mg potassium, 58g
carbohydrates, 15g fiber, 8.1g sugar, 18.7g protein, 9.3 points. Note:
Sodium will be reduced if you use a low-sodium broth or water.

AuthorNote: "It was so bland that I had to add some spices or else risk
not being able to eat it. The original was seasoned only with dried mint
(I used fresh), but I added cumin and red pepper flakes–and it still could
have used more seasoning. "

ChupaNote: Susan was right about the spices: double the mint, cumin, red
pepper, and parsley. Serve with lemon wedges (or apple cider vinegar) to
add acid to taste. This would convert well to slow cooker.

Cuisine:
"Turkish"
Source:
"Adapted by Susan Voisin, Fat Free Vegan Kitchen"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 443 Calories; 6g Fat (12.0%
calories from fat); 24g Protein; 77g Carbohydrate; 19g Dietary Fiber; 2mg
Cholesterol; 1968mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat;
1 1/2 Vegetable; 0 Fruit; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 903920 0 0 0 0 0 0 0 0