Shop Black Friday Sale
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Side Dish
4 servings
15 minutes
25 minutes
Chef Brian Salter
11 ounces garbanzo beans
1 large eggplant, diced
1/2 teaspoon organic garlic, diced
1 onion, chopped
1 bay leaf
1 tablespoon dried oregano
1/4 teaspoon cayenne pepper
1 organic green bell pepper, chopped
1/2 teaspoon thyme, chopped
3 cans chopped tomatoes, partially draining off excess liquid (16 ounces)
1 package Spanish rice, prepared according to package directions
Cook garbanzo beans according to container instructions and drain off excess liquid.
In a large pot, bring onion, green pepper, garlic, tomatoes and spices to a boil.
Simmer for ten minutes. Add diced eggplant and cooked beans. Simmer for 20 minutes.
Drain off excess liquid if necessary.
Remove bay leaf and let the mixture settle overnight. Reheat and serve with Spanish Rice.
