Grilled Eggplant and Chickpeas Stew
Ingredients
- 1 large eggplant
- 2 large tomatoes
- 2 yellow onions
- 1 cup cooked chickpeas
- 1/4 cup plus 2 tablespoons olive oil, divided
- 6 cloves garlic
- 1/2 tablespoon tomato paste (unsalted)
- Salt, to taste
- 1 teaspoon dried mint
- 1/4 teaspoon paprika
- 1/4 cup fresh parsley
Preparation
Heat a cast iron or non-stick skillet over medium heat, add 1/4 cup olive oil and arrange the eggplant slices, sprinkle some salt and paprika, and let it brown on one side for about 4-5 minutes. Carefully flip the eggplant slices with a pair of tongs and let them brown and wilt for another 4-5 minutes. Transfer to a plate and set aside.
Heat a wide pan, add 2 tablespoons olive oil, 6 cloves of minced garlic and 2 large sliced yellow onions, sprinkle some salt and sauté for 3-4 minutes.
Add 2 large chopped tomatoes, 1/2 tablespoon tomato paste, 1 cup cooked chickpeas, 1/2 cup water and 1 teaspoon dried mint. Stir well, cover, and let it simmer for 5 minutes.
Remove the cover, add the eggplant slices, gently mix, cover, and cook for another 7-10 minutes.
Taste and season accordingly, if required. Add parsley.
Serve with your favorite toasted flat bread.
