The secret of abundance is to stop focusing on what you do not have, and shift your consciousness to an appreciation for all that you are and all that you do have. * Dr. Wayne W. DyerÂ
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Canned beans and chili make this recipe a quick and convenient meal to prepare.
Serves 8
Ingredients
3 large onions, roughly chopped
4-5 garlic cloves, minced
1-2 tablespoons olive oil
1 teaspoon curry powder or to taste
1-2 teaspoons cumin or to taste
1 large eggplant, peeled and chopped into 1/2 pieces
2 (15-ounce) cans chickpeas, drained
2 (14-ounce) cans peeled tomatoes, drained
1 can vegetarian chili (Health Valley and Amy's make good ones)
1 large handful chopped frest cilantro (about 1/2 cup)
Directions
Saute the onions and garlic with the oil, curry powder, and cumin in large pot until the onions are soft or translucent, approximately 5 minutes.
Add the eggplant, and saute for 5 minutes longer, until lightly browned and softened. Sometimes the eggplant will absorb a lot of oil, so you might need to add more to prevent sticking.
Add the chickpeas, tomatoes, and chili.
Simmer for 20 to 30 minutes. It will get watery; reduce to a thick, stewy chana masala.
Add more spices to taste.
Stir in the chopped cilantro and serve.
Source: Alicia Silverstone: The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet
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