Prep Total/Time: 35 mins
Ingredients:
- 1 medium eggplant, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 chopped medium onion
- salt and black pepper, to season
- 1 can of 12oz chopped tomatoes
- 1 can of 12oz chickpeas, drained, rinsed
- 1/2 cup broccoli
- 1 tablespoon Greek plain yogurt
- 1 tablespoon chopped fresh parsley or cilantro
Directions
Preheat the oven to 375°F. Place eggplant in a baking dish. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes until tender. Add eggplant into a large saucepan with tomatoes. Cover and bring to a boil. Remove lid and simmer for 2-3 minutes. Add chickpeas, broccoli, and onion, and simmer for 2 minutes. Remove from heat and stir in Greek yogurt. Sprinkle parsley or cilantro and enjoy.
