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Ingredients1 h 5 m servings 388 cals
Original recipe yields 6 servings
- Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in the hot oil until translucent, about 5 minutes. Stir in eggplant, red chile pepper, cumin seeds, coriander seeds, saffron, and salt; cook until eggplant starts to soften, about 5 minutes.
- Stir chickpeas, green olives, basmati rice, and lemon slices into the skillet. Pour in vegetable broth. Bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 20 minutes. Fold in cilantro using a fork.
Per Serving: 388 calories; 9.3 g fat; 68.6 g carbohydrates; 12.7 g protein; 0 mg cholesterol; 1407 mg sodium. Full nutrition