Ingredients with Measurements:
- 1 large eggplant, diced
- 1 can chickpeas, drained and rinsed
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/2 cup vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 package of lakhamari noodles
Special equipment needed:
- Large pot
- Colander
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large pot, bring salted water to a boil. Add the lakhamari noodles and cook for 10-12 minutes or until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the diced eggplant, chickpeas, ground cumin, ground coriander, smoked paprika, turmeric, cayenne pepper, salt, and pepper. Stir to combine.
6. Add the vegetable broth and bring to a simmer. Cover and cook for 10-12 minutes or until the eggplant is tender.
7. Add the cooked lakhamari noodles to the skillet and stir to combine.
8. Transfer the skillet to the oven and bake for 10-15 minutes or until the lakhamari noodles are crispy on top.
9. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 55g
- Protein: 12g
- Fiber: 12g
Substitutions for ingredients:
- Lakhamari noodles can be substituted with any type of pasta.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add diced tomatoes for a more saucy dish.
- Top with crumbled feta cheese for added flavor.
- Add sliced bell peppers for a pop of color.
Tips and tricks:
- Make sure to dice the eggplant into small pieces to ensure even cooking.
- Use a wooden spoon to stir the ingredients to prevent the eggplant from breaking apart.
- If the lakhamari noodles are not crispy enough, broil for an additional 2-3 minutes.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Greek salad
- Roasted vegetables
Troubleshooting advice:
- If the eggplant is not tender after 10-12 minutes, cover and cook for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash all vegetables before cooking.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Lakhamari noodles are a traditional Nepalese noodle made from wheat flour.
Flavor profiles:
- This dish is savory with a hint of spice from the cumin, coriander, and cayenne pepper.
Serving suggestions:
- Serve hot and enjoy as a main dish.
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Region: Indian