This simmered dish pairs fonio, dry with chickpeas, cooked and drained, eggplant, diced and tomatoes, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
56g fonio, dry207 kcal
143g chickpeas, cooked and drained235 kcal
175g eggplant, diced44 kcal
119g tomatoes, diced21 kcal
63g onion, chopped25 kcal
11g vegetable oil97 kcal
5g garlic, minced7 kcal
10g lemon juice3 kcal
1g ground cumin4 kcal
1g smoked paprika3 kcal
2g salt0 kcal
175g water0 kcal
Cooking instructions
foniowater
Rinse the fonio in a fine sieve until the water runs mostly clear.
foniosaltwater
Bring water to a boil in a small pot, add fonio and salt, stir once, cover, and cook on low 5 minutes. Turn off heat and let stand 5 minutes, then fluff with a fork.
fonioonionvegetable oil
While fonio cooks, heat vegetable oil in a skillet over medium heat. Add onion and cook 3 minutes.
eggplant
Add eggplant and cook 6-8 minutes, stirring, until softened and lightly browned.
garlicground cuminsmoked paprika
Stir in garlic, ground cumin, and smoked paprika; cook 30 seconds.
chickpeastomatoeslemon juice
Add chickpeas and diced tomatoes. Simmer 5-6 minutes until saucy. Finish with lemon juice.
foniochickpeaseggplant
Serve the eggplant chickpea topping over the fluffed fonio.
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While fonio cooks, heat vegetable oil in a skillet over medium heat. Add onion and cook 3 minutes. Add eggplant and cook 6-8 minutes, stirring, until softened and lightly browned. Stir in garlic, ground cumin, and smoked paprika; cook 30 seconds. Add chickpeas and diced tomatoes. Simmer 5-6 minutes until saucy. Finish with lemon juice. Serve the eggplant chickpea topping over the fluffed fonio.","cookingInstructions":["Rinse the fonio in a fine sieve until the water runs mostly clear.","Bring water to a boil in a small pot, add fonio and salt, stir once, cover, and cook on low 5 minutes. Turn off heat and let stand 5 minutes, then fluff with a fork.","While fonio cooks, heat vegetable oil in a skillet over medium heat. Add onion and cook 3 minutes.","Add eggplant and cook 6-8 minutes, stirring, until softened and lightly browned.","Stir in garlic, ground cumin, and smoked paprika; cook 30 seconds.","Add chickpeas and diced tomatoes. Simmer 5-6 minutes until saucy. 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