Grilled Eggplant and Chickpeas Stew
Ingredients
- 1 large eggplant
- 2 large tomatoes
- 2 yellow onions
- 1 cup cooked chickpeas
- 1/4 cup olive oil
- 2 tbsp olive oil
- 6 cloves garlic
- 1/2 tbsp tomato paste
- Salt to taste
- 1 tsp dried mint
- 1/4 tsp paprika
- 1/4 cup fresh parsley
Preparation
Soak 1/2 cup dry chickpeas in hot water for 2 hours or room temperature water overnight, then cook until tender using a pressure cooker if available.
Heat a cast iron or non-stick skillet over medium heat, add 1/4 cup olive oil, arrange eggplant slices, sprinkle salt and paprika, brown for 4-5 minutes per side, then transfer to a plate.
Heat a wide pan, add 2 tbsp olive oil, 6 cloves minced garlic, and 2 sliced yellow onions, sprinkle salt, sauté for 3-4 minutes.
Add 2 chopped tomatoes, 1/2 tbsp tomato paste, 1 cup cooked chickpeas, 1/2 cup water, and 1 tsp dried mint, stir well, cover, and simmer for 5 minutes.
Remove cover, add the eggplant slices, gently mix, cover, and cook for another 7-10 minutes.
Taste and season with salt if required, then add parsley.
Serve with your favorite toasted flat bread.
