Cook Time: Approximately 45-50 minutes
Serving Size: This recipe makes 4-6 servings
Here's a recipe for Eggplant and Chickpea Stew that you might enjoy:
Ingredients:
1 large eggplant, cut into cubes
1 onion, chopped
4 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 can (14 ounces) diced tomatoes
1 can (15 ounces) chickpeas, drained and rinsed
1/2 cup vegetable broth
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
Instructions:
Preheat the oven to 375°F.
In a large bowl, toss the eggplant with 1 tablespoon of olive oil and season with salt and pepper. Spread out on a baking sheet and roast in the oven for 25-30 minutes, or until the eggplant is soft and lightly browned.
While the eggplant is roasting, heat the remaining olive oil in a large pot over medium heat. Add the onion and cook until softened about 5 minutes.
Add the minced garlic and ginger to the pot and cook for 1-2 minutes, until fragrant.
Add the cumin, coriander, turmeric, paprika, and cayenne pepper to the pot. Stir to combine and cook for 1-2 minutes, until fragrant.
Add the diced tomatoes, chickpeas, and vegetable broth to the pot. Stir to combine and bring to a simmer.
Add the roasted eggplant to the pot and stir to combine. Simmer the stew for 10-15 minutes, or until the flavors have melded together.
Season the stew with salt and pepper to taste.
Serve the stew hot, garnished with chopped fresh parsley if desired.
Enjoy your hearty and flavorful Eggplant and Chickpea Stew!