How to Make Eggplant and Chickpea Stew

Written by Kathy

With summer now in full swing, dish up a delicious, hearty and healthy meal that the family will love. Tired of the same old recipes, but don’t know what else to bring to the table? Try this tantalizing Eggplant and Chickpea Stew. This dish combines some of the most seldom used vegetables for a scrumptious dinner that is not difficult to make. You don’t need to be an expert in the kitchen to serve up this high quality stew. This dinner option is stuffed with beneficial nutrients that will give you easy digestion and much more. A recipe that both vegetarians and carnivores will love, this stew is a wonderful surprise that breaks the ordinary. Meat lovers will appreciate the juicy, vegetable mix that has so much flavor, including the light smoky taste that will compensate for the lack of meat. Simply follow the steps below, which will guide you from the ingredients to the dinner table. What’s more, this recipe is super fast for preparation and cooking, with no more than thirty minutes required.

First up, here is a list of all the ingredients you need for the meal. It is a great idea to collect all of your necessary ingredients and prepare the needed amounts before you start cooking. By doing this, you don’t have to worry about the saucepan beginning to boil while you are busy slicing and dicing Eggplant and Onions. Prior prep lets you focus on getting the right taste and texture, but also, you can adjust the taste to better suit your needs. (1) 4 teaspoons of extra Virgin Oil, (2)3 minced Garlic cloves, (3) 2 medium yellow Onions; one diced and the other sliced, (4) 1 pound of cubed Eggplant, (5) 1 can of Garbanzo Beans, (6)1 teaspoon of ground Cumin, (7) 1 teaspoon of ground Cinnamon, (8) 1 teaspoon of ground Coriander, (9)1 28 ox can of sodium reduced Diced Tomatoes, (10) 1 1/4 teaspoon of salt, (11) 1 1/4 of black Pepper, and (12) 1 1/4 cup of freshly chopped Cilantro. All of these seasonings combined together create a strong flavor that the palate will absolutely adore, as they bring out the best of the Eggplant and give a zesty fusion that is uncommon in most vegetarian dishes.

Second, place the saucepan on a medium degree heat, then pour in the Olive Oil. Make sure the bottom of the pan is coated with the oil. Add in the diced onion and stir until coated. Sautee for 3-5 minutes until golden and soft.

Third, add in Garlic after onions, and stir as they release their aroma. Add in Eggplant chunks. For shopping for the right kind of Eggplant, look for one that is firm, has shiny purple skin, and clear of bruises. Keep skin on as that is where the vitamins are stored.

Fourth, add salt, Cilantro, freshly ground pepper, and cinnamon for extra taste. Coriander and Cumin follow into the mix. Gives a meat-like zest to the recipe, for its woody flavor. It helps with digestion and for breaking down gases. Stir everything thoroughly.

Fifth, add diced Tomatoes. Turn heat down to a low, and continue to stir until everything is well mixed.

Sixth, If the liquid begins to evaporate, add a little water or vegetable stock. Continue to check your stew at every twenty minute interval to make sure it’s not sizzling to evaporation. Let simmer for about 45 minutes, or until the Eggplant is thoroughly cooked through.

Seventh, for the delicious stew topping, add caramelized onions with olive oil. To make this, heat up a pan to medium high heat. Add olive oil and let coat the bottom of the pan. Add sliced onions. Stir until covered in oil. Spread in pan and let sautee for 3 minutes.

Eighth, Once the Eggplant is fully cooked, it is ready to serve. This recipe can serve about four people. If you are making this dish for a party of more than five, simply adjust the recipe to double the required amounts so that you can have sufficient amounts. Once the stew is spooned into serving dishes, add caramelized onions for the topping and it’s delicious.

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