Angie's Veggie Moussaka
3 large eggplants
6 small tomatoes
3 small onions - or 1 large onion
2 chili peppers
handful of fresh parsley
2 tbsp olive oil
1 can chickpeas
1 can kidney beans
1 small can of tomato paste
1 tsp cinnamon
1 tsp all spice
salt and pepper to taste
Start by adding the olive oil at the bottom of your stock pot. Then chop up all the veggies and herbs and toss them in the pot as you go. Then add the can of chickpeas, tomato paste, and kidney beans, making sure to rinse the chickpeas and beans before adding to remove any unnecessary sodium and gunk they are canned with. Then I add the spices and stir well. I cooked it on a medium heat stirring occasionally for about 45 minutes until everything looks combined and cooked throughly. When it was done I added the rice. This is a great lunch to reheat throughout the week. I like to serve it with a handful of cheese, but you could leave that out.
Enjoy :)
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