Greek EGGPLANT & CHICKPEA STEW.

by Always Yummy!
Greek EGGPLANT & CHICKPEA STEW. Recipe by Always Yummy!

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👇🏼👇🏼

Greek EGGPLANT & CHICKPEA STEW. Recipe by Always Yummy!
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EGGPLANT & CHICKPEA STEW

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

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

  1. Wash the chickpea and soak for 10-12 hours in cold water, then drain and rinse.
  2. 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.
  3. Dice the eggplants coarsely, sprinkle with 2 tsp of salt and leave for 30 minutes.
  4. Then wash with cold water and squeeze.
  5. Dice the bulb onion, carrot and bell pepper finely, mince the garlic.
  6. Heat a stockpot, add the vegetable oil, bulb onion, carrot and bell pepper, fry over medium heat for 5 minutes stirring occasionally.
  7. 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.
  8. Add the chopped tomatoes and eggplants and fry for 10 minutes over medium heat.
  9. Add 1 cup /250 ml of water and chickpea and bring to a boil, cover with a lid.
  10. Preheat oven to 350°F /180°C and place the stockpot for 30 minutes.
  11. Sprinkle the eggplant and chickpea stew with the chopped parsley and serve to the table.

Notes

  1. To peel chickpea, rinse with cold water after cooking and rub it with palms, thus it will peel off easily.
  2. If you do not have an oven, then cook it all over on a stove with the same time.
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Recipe video


Bon Appétit

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