Chicken Breast with Chickpea Vegetable

Ingredients

• 3 EL sunflower oil
• 1 Red Onion
• 2 Garlic cloves
• 2 TL cumin
• 1 TL mild curry powder
• 800 g canned tomatoes (Pelati)
• 1 untreated organic orange (juice and grated zest)
• 425 g chickpeas (canned)
• Salt
• pepper (ground)
• 2 large chicken breast fillets
• 4 baby eggplants
• oil

Instructions

1. 1.

   Peel and chop onion and garlic. Drain tomatoes and cut into small pieces, reserving the juice. Sauté onion, garlic, cumin, and curry powder in hot oil. Add tomatoes with juice, orange zest, bring to boil, then simmer covered on low flame for 20 minutes. Drain chickpeas and stir in. Season with salt and pepper and briefly reheat.

2. 2.

   Wash eggplants, halve lengthwise, season cut surfaces with salt, pepper, and brush lightly with oil.

3. 3.

   Slice chicken breast lengthwise, season with salt and pepper, brush with a bit of oil, and grill each side for about 4-5 minutes on a hot grill. Grill eggplant halves cut-side down at the grill edge for about 6 minutes.