Eggplant Yassa with Chickpeas, Carrots & Lima Beans

Many thanks to Jainaba at Kitchens of Africa for the new recipes featuring their delicious peanut and onion simmer sauces!  I've been looking forward to making this dish because I LOVE eggplant.  It definitely lived up to my expectations - it was super delicious, chock full of veggies and the perfect amount of spicy.  

Ingredients:

1 Jar Kitchens of Africa Yassa Sauce        

1 tsp. agave (honey for non-vegans)       

2 Tbsp.oil               

3 cups diced eggplant            

1 medium onion, diced                 

1 medium red bell pepper, diced                                                     

1 carrot, cut into ½ inch chunks                         

1 cup water          

½ can chickpeas, drained            

½ cup Edamame (or lima beans)           

½ cup frozen organic corn                     

Rice, Quinoa, Couscous or your favorite grain (We served our Yassa with Forbidden Rice tonight)

Directions:

1. Heat oil to medium-high heat; add bell peppers and onions.  Cook until soft and caramelized.  Add eggplant and cook for another 5-10 minutes. 
2. Empty Yassa sauce into pan, rinse jar with the cup of water and pour into pan.  Bring to a boil and immediately turn down to a simmer.  Simmer covered for 30 minutes stirring halfway. 
3. Add carrots, chick peas, honey and edamame (limas); bring to a boil and immediately turn down to a simmer. Simmer covered for 15 minutes. 
4. Turn off heat and stir in corn.  Test for salt.  Allow to sit for 10 minutes before serving.  Serve over quinoa, rice or couscous.   

Go get yourself a jar of one of their sauces- I keep one in my pantry at all times so we always have a quick dinner option on hand. You can find the Kitchens of Africa Vegan sauces at Whole Foods or by visiting http://www.kitchensofafrica.com/.

Related Posts:   Another Fabulous African Meal , Fast Plant Based Vegan Maffe