This flavorful and hearty recipe combines rich roasted vegetables, with chickpeas. Add more flavor by using our pomegranate sauce instead of pomegranate molasses. Serve with basmati rice or crusty bread. Enjoy!
By using reconstituted dried chickpeas in this dish they remain nicely toothsome — tender but not mushy. Combining them with roasted eggplant, onion, bell pepper and tomatoes makes for a hearty and healthy recipe (vegetarian and vegan!) in which flavors blend extremely well. It makes a great side dish served with lamb or roasted chicken but can also be a main course when served with rice or crusty bread. By starting it on the stove top and finishing it in the oven — and using a sauté pan with deep, straight sides — a lot of the moisture that the veggies release as they cook is retained. Great marriage of both textures and flavors, and leftovers taste even better the next day.