Aubergine and Chickpea Stew
While exploring a cookbook recently, I discovered this intriguing vegetable combination. It caught my attention because I wasn’t in the mood for meat, yet wanted a meal that's hearty and packed with protein.
This turned out to be a delightful lunch. The savory, satisfying dish paired beautifully with a refreshing tomato and yogurt salad, perfectly complementing the warm weather and our taste preferences.
For this recipe, I used chickpeas that had been previously cooked, frozen, and then thawed. I've previously shared my method for boiling chickpeas.
Ingredients
●
Cooked chickpeas
300 g
canned or frozen can also be used
●
Tomatoes
400 g
2-3 medium-sized tomatoes
●
Fresh parsley
2 tbsp
optional: 1 tbsp of sweet or hot paprika
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Step by step
Step 1
Heat a frying pan with 1 tablespoon of oil until hot.
Add the eggplant cubes and cook for 10-15 minutes until they are nicely browned.
Step 2
Once cooked, place the eggplant on a plate and set aside.
Step 3
Add 1 tablespoon of oil, half a glass of water, finely chopped onion, and garlic to the pan. Sauté until the water evaporates and the onion is golden brown.
Step 4
Add the mashed or chopped tomatoes.
I leave the skin on them. Add some paprika if desired — simmer for 5-10 minutes.
Step 5
Let the sauce boil until it thickens and darkens in color.
Season with salt to taste.
Step 6
Add the drained chickpeas to the sauce, mix well, and simmer for another 3-4 minutes.
Step 7
Add the eggplant pieces, stir, and cook for an additional 2 minutes.
Step 8
Stir in the chopped parsley and turn off the heat.
Step 9
This dish is delightful served hot or cold. Even my husband, who isn’t fond of chickpeas, was pleasantly surprised!
Bon appétit!
Quantity:
500 g
(2 servings)
Prep time:
15 min
Difficulty:
easy
Ready in:
30 min
Publish date:
