Savory Caponata with Chickpeas
This week’s Stir Fry Kit includes all the ingredients to make a nutrient rich vegan Caponata with Chickpeas. We’re adding chickpeas to create a hearty and well balanced meal, then topping it off with shaved toasted almonds and fresh basil.
Savory Caponata
w/ Chickpeas
—
Caponata is a savory authentic Sicilian dish with hints of sweet & sour flavors.
Our Greens, Legumes & Nuts of choice:
fresh basil
chickpeas
toasted almonds
Recipe: Savory Caponata, served with Chickpeas
Yields: 16oz of caponata
Ingredients:
• 1 cup sweet peppers, diced & seeds removed
• 1 large eggplant, diced
• 1 Tbsp oil
• ¼ tsp salt & pepper
• ¼ tsp granulated garlic
• ¼ tsp granulated onion
• pinch of italian seasoning & chili flakes
• 2 garlic cloves, minced
• 1 cup onion, diced
• 2 Tbsp tomato paste
• 1 cup crushed tomato
• 1 cup fresh tomato, diced
• ½ cup green olives, chopped
• ¼ cup capers
• 1 (15oz) can of chickpeas
Directions
Step 1
Toss diced eggplant and peppers in oil, chili flake, italian seasoning, salt, pepper, granulated garlic, granulated onion. Roast at 400 degrees F for 25-35 minutes, or until golden brown.
Step 2
In a medium sauce pan, heat cooking oil and sauté the onion and garlic until translucent. Add tomato paste and sauté until the paste deepens in color and becomes more aromatic; add crushed tomato, fresh tomato, olives and capers. Bring to a simmer and cook until flavors come together. Add diced oven roasted eggplant and peppers.
Step 3
In a bowl serve yourself the chickpea & caponata with sautéed veggies. Garnish with toasted almonds and fresh herbs.
Storage
Store in an airtight container in the fridge for up to 1 week.
Enjoy!
Written by Renee Sandoval
Photography & Recipe Development by Jessi Patuano & Phoebe Zimmerman.
