Name: Asian Chickpea, Eggplant, Pepper, Mushroom & Basil Stir-Fry with Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 eggplants; 2 small pkgs fresh basil; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ cups jasmine rice; 6 caps portobello mushrooms; 3 red bell peppers; 1 ½ medium red onions; black pepper; chili-garlic sauce; cornstarch; natural peanut butter; pure maple syrup; rice vinegar; sesame seeds; soy sauce; toasted sesame oil

Asian Chickpea, Eggplant, Pepper, Mushroom & Basil Stir-Fry with RiceAsian Chickpea, Eggplant, Pepper, Mushroom & Basil Stir-Fry with Rice — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

3 eggplants

2 small pkgs fresh basil

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ cups jasmine rice

6 caps portobello mushrooms

3 red bell peppers

1 ½ medium red onions

black pepper

chili-garlic sauce

cornstarch

natural peanut butter

pure maple syrup

rice vinegar

sesame seeds

soy sauce

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Trim and quarter the eggplants lengthwise, then cut crosswise into ¼-inch thick pieces.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add eggplant and cook, stirring occasionally, until golden brown, 10-12 minutes.

Meanwhile, peel, halve, and medium dice onions; place in a large bowl.

Trim, seed, and slice bell peppers into thin strips. Remove stems from mushrooms, halve, and cut crosswise into thin strips. Add both to the bowl with the onion.

When the eggplant is done, remove to a large plate and set aside. Return pot to medium-high heat, add more oil, and swirl to coat the bottom.

Add onion, bell pepper, and mushrooms to the pot. Cook, stirring occasionally, until the veggies are almost fork-tender, 7-8 minutes. (Reserve bowl for later use.)

While the veggies are cooking, drain and rinse the chickpeas in a colander; set aside to drain further.

Peel and mince ginger and garlic; place in the reserved bowl along with soy sauce, water, peanut butter, maple syrup, cornstarch, vinegar, oil, chili-garlic sauce, and pepper. Whisk to combine the sauce and set aside.

Add chickpeas to the pot and continue to cook, stirring occasionally, until the veggies are tender and chickpeas are warmed through, 3-4 minutes more.

Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

Add sauce, half of the basil (reserving the rest for garnish), and the cooked eggplant to the pot. Continue to cook, stirring frequently, until the sauce is thickened and veggies are coated, 2-3 minutes.

To serve, divide rice and stir-fry between plates; sprinkle with sesame seeds and reserved basil. Enjoy!

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