Veggie Tacos

Ingredients

• 0.5 cup chickpeas canned drained
• 28 ounces canned tomatoes canned
• 8 ounces cheddar cheese grated
• 1 tablespoon chili powder 
• 1.5 teaspoons coarse salt 
• 1.5 teaspoons cumin 
• 0.5 cup dark-red kidney beans canned drained
• 1 small eggplant cut into 1/2-inch cubes
• 2 cloves garlic finely chopped
• 2 cups iceberg lettuce shredded finely
• 6 tablespoons olive oil 
• 0.8 cup onion diced
• 0.3 cup parsley chopped
• 4  plum tomatoes diced ripe
• 1 cup bell pepper diced red
• 1 cup onion diced red
• 8 servings salt and pepper to taste
• 8 ounces cup heavy whipping cream sour
• 8  corn taco shells hard

Equipment

• frying pan
• paper towels
• colander

Directions

1. Place the eggplant in a colander and sprinkle with the salt.
2. Let stand for 1 hour. Pat dry with paper towels. Meanwhile, heat 4 tablespoons of the oil in a large skillet over medium heat.
3. Add the eggplant and sauté until almost tender, adding more oil if necessary.
4. Remove to a casserole.
5. Heat the remaining oil in the same skillet over low heat; wilt the onion, garlic and red pepper for 10 minutes, then add to the casserole.
6. Place casserole over low heat and add the ingredients up through the parsley. Cook, uncovered, stirring frequently, for 30 minutes.
7. Stir in the kidney beans and chickpeas; cook for 15 minutes. The skin of the eggplant should be tender. Adjust seasonings.
8. Place 1/4 cup of the cooked veggies in each taco shell. Top with some shredded lettuce and 1 tablespoon each of the onion and tomatoes. Dollop with sour cream and sprinkle with cheese.
9. Serve immediately.
10. Per taco: 420 calories, 29g carbohydrate, 13g protein, 29g fat, 45mg cholesterol
11. Other