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Eggplant & chickpea stew are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Eggplant and chickpea stew is a traditional dish of Greek cuisine – delicious, hearty dish to be served hot or cold.
Follow along with the 📝 recipes below👇🏾👇🏾
Ingredients
- eggplant – 35 oz /1 kg
- chickpea – 10 ½ oz /300 g
- chopped tomatoes – 2 cup /500 ml
- bulb onion – 7 oz /200 g
- carrot – 7 oz /200 g
- bell pepper – 7 oz /200 g
- vegetable oil – 4 tbsp
- garlic – 6 cloves
- water – 1 cup /250 ml
- fresh parsley – to taste
- dried oregano – 1 tbsp
- sweet paprika – 1 tbsp
- ground coriander – 1 tsp
- ground turmeric – 1 tsp
- 1 bay leaf
- ground black pepper – ½ tsp
- salt – 4 tsp
You will need:
- oven
- saucepan or stockpot
- bowl
- carving board
Instructions
- Wash the chickpea and soak for 10-12 hours in cold water, then drain and rinse.
- Pour the chickpea with 4 cup /1 l of water, bring to a boil and cook for 30 minutes over low heat, then rinse with cold water and peel.
- Dice the eggplants coarsely, sprinkle with 2 tsp of salt and leave for 30 minutes.
- Then wash with cold water and squeeze.
- Dice the bulb onion, carrot and bell pepper finely, mince the garlic.
- Heat a stockpot, add the vegetable oil, bulb onion, carrot and bell pepper, fry over medium heat for 5 minutes stirring occasionally.
- Add the garlic, oregano, paprika, coriander, turmeric, bay leaf, black pepper and 2 one level tsp of salt, fry over medium heat for another minute.
- Add the chopped tomatoes and eggplants and fry for 10 minutes over medium heat.
- Add 1 cup /250 ml of water and chickpea and bring to a boil, cover with a lid.
- Preheat oven to 350°F /180°C and place the stockpot for 30 minutes.
- Sprinkle the eggplant and chickpea stew with the chopped parsley and serve to the table.
Notes
- To peel chickpea, rinse with cold water after cooking and rub it with palms, thus it will peel off easily.
- If you do not have an oven, then cook it all over on a stove with the same time.
Bon Appétit
