How’s that for the longest title of a recipe ever?
This recipe was inspired by a recipe on Eating Well I came across last week.
To make the chickpea mixture, first I sauteed one medium eggplant, chopped with a few minced cloves of garlic in some olive oil. I cooked in over medium-high heat for about 10 minutes, stirring often.
While that was cooking, I whisked 2 tbsp. tahini, 3 tbsp. lemon juice and 1 tbsp. of water. Next, I drained and rinsed one 15 oz. can of chickpeas and then tossed the chickpeas in the tahini mixture. Once the eggplant mixture was soft, I added that to the chickpea mixture and tossed to coat. I added salt and pepper to taste and some dried parsley, too.
On the side, I’m having a little salad of chopped tomato, minced red onion, fat free feta crumbles and a couple finely chopped kalamata olives.
A quartered whole wheat pita for dipping.