Aubergine and Chickpea Stew

Elena Butuc

This recipe was automatically translated from Romanian. View original here

Browsing one of the cookbooks the other day I came across such a combination of vegetables and I found it very interesting. Maybe because at that time I really didn't feel like eating meat, but I had to eat something full and protein anyway.

It was a wonderful lunch, the delicious and filling food combined with the refreshing tomato and yogurt salad goes perfectly with the warmth outside and our taste.

I used chickpeas from that boiled and frozen / thawed, when I explained to you how I do with boiling chickpeas in one of the previous posts.

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Ingredients

Metric US

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Cooked chickpeas

300 g

you can also use canned or frozen

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Eggplant

1 piece

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White onion

1 piece

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Tomatoes

400 g

2-3 medium tomatoes

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Garlic cloves

3 pieces

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Vegetable oil

2 tbsp

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Fresh parsley

2 tbsp

optionally you can also use 1 tablespoon of sweet or hot paprika according to your preferences

Step by step

Step 1

Heat a frying pan well with 1 tablespoon of oil in it (make sure the oil is hot).

Add the eggplant cubes and cook for 10-15 minutes until nicely browned.

Step 2

When ready, place the eggplant on a plate and set aside.

Step 3

Put 1 tablespoon of oil, half a glass of water, finely chopped onion and garlic in the pan - harden until the water evaporates and the onion begins to brown.

Step 4

Add the mashed tomatoes in a food processor / blender - or chopped by hand.

I don't peel them, just the back.

Here you can add a little sweet / hot paprika - mix and let it boil for about 5-10 minutes.

Step 5

The sauce should boil well until it starts to thicken and has a darker red color.

Season with salt to taste.

Step 6

Add the chickpeas well drained of water / juice to the sauce - mix and simmer for another 3-4 minutes.

Step 7

Then put the diced eggplant, stir and leave for another 2 minutes on the fire.

Step 8

And at the end add the chopped parsley, stir and turn off the heat.

Step 9

The food is delicious and hot and cold, my husband who is not a chickpea lover appreciated it and was pleasantly surprised - the only problem is that it ended a bit quickly :)

Good appetite!