Have you ever tried Beyond Meat? (http://beyondmeat.com/). I found it at Whole Foods for the first time last year and it has quickly become my favorite type of “fake meat.” I use it in a lot of recipes where you might use chicken – in stir-fry, topping a salad, on my Portobello BBQ Pizza, etc. If you don’t like fake meat you should still try this – even my meat-eating brother thinks it’s good. And while you’re at Whole Foods try their Beyond Meat buffalo bites from behind the counter – they’re like a vegetarian version of wings (perfect for the Superbowl this Sunday?).
So this dish is super easy (like usual) and is a nice take on dinner. It’s warm like a soup or stew, but can be eaten on its own or with a grain. Feel free to adjust the spices to suit your tastes.
Tomato, Eggplant and Chickpea Ragout
1 can chickpeas, drained
1/2 cup cherry tomatoes
1/2 red onion
2 tsp minced garlic
1/2 tsp red pepper flakes
1/2 tsp garlic powder
1/2 tsp onion powder
sea salt and pepper to taste
optional: chopped Beyond Meat (or any other additional protein)
In a large skillet heat a little oil and add garlic. Cut the eggplant and onion into one-inch pieces and add to the skillet. Saute for about 5 minutes. Drain the chickpeas and add to the skillet. Cook for 3 minutes. Meanwhile, halve the tomatoes. Add to skillet along with spices, let cook for about 5 minutes, and then reduce heat and let simmer for 15 minutes.