Eggplant and chickpea stew

Name: Eggplant and chickpea stew
Ingredients: 2 tablespoons oil; 300 g eggplant; 1 tablespoon oil; 1 large onion (200 g); 4 garlic cloves; 60 ml water; 1 can chickpeas (400 g); 1 can diced tomatoes (400 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 2 garlic cloves; 8 g fresh parsley

Season - Eggplant and chickpea stew by Eva B. - Recipia

For this eggplant and chickpea stew, the eggplant is browned before it goes into the sauce, where it comes together in a thick tomato sauce. I choose a firm eggplant with smooth skin and cut it into cubes about two centimeters across; with the chickpeas and garlic, the pieces turn soft but still hold their shape on the spoon. Prep: 15 minutes. Cook: 28 minutes. Rest: 5 minutes. Total: 48 minutes. Serves: 4. About 260 kcal and 8 g protein per serving.

Ingredients

2 tablespoons oil
300 g eggplant
1 tablespoon oil
1 large onion (200 g)
4 garlic cloves
60 ml water
1 can chickpeas (400 g)
1 can diced tomatoes (400 g)
1 teaspoon salt
1/2 teaspoon ground pepper
2 garlic cloves
8 g fresh parsley

Preparation

1. Wash the eggplant and cut it into cubes about 2 cm across. Heat 2 tablespoons of oil in a pan and brown the cubes for 10 minutes, turning them until they are colored on all sides. 2. Transfer the eggplant to a plate. Add 1 tablespoon of oil, the finely chopped onion and 4 chopped garlic cloves to the same pan. Add 30 ml water and cook for 5 minutes, stirring now and then; save the other 30 ml for the sauce if needed. 3. Drain the chickpeas well and add them to the pan along with the diced tomatoes and their juice. Simmer for 8 minutes, until the sauce thickens, then season with 1 teaspoon salt and 1/2 teaspoon ground pepper. 4. Return the eggplant to the pan and simmer for another 5 minutes, until the cubes are heated through and tender. 5. Finely grate the other 2 garlic cloves and finely chop the parsley. Stir them into the stew, turn off the heat, cover the pan and leave it for 5 minutes before serving.

Notes

It keeps in the fridge in a sealed container for up to 3 days; you can also make it a day ahead. I serve it with fresh bread or polenta, so there’s no sauce left on the plate. Drained canned chickpeas can be replaced with 240 g chickpeas cooked at home. Choose a firm eggplant with no soft spots; a larger one may need a few extra minutes to brown. If the tomatoes are very watery, leave the sauce uncovered for a few extra minutes before adding the cubes. I adjust the amount to suit the meal I’m serving it with and bring it to the table soon after those five minutes under the lid, while the sauce is still loose. Sometimes the sauce catches on the bottom of the pan; stir it and gently loosen anything that has stuck with a spoon.