Grilled Eggplant and Chickpeas Stew
Ingredients
- 1 large eggplant
- 2 large tomatoes
- 2 yellow onions
- 1 cup of chickpeas
- 1/4 cup + 2 tbsp olive oil, divided
- 6 cloves of garlic
- 1/2 tbsp tomato paste (unsalted)
- Salt, to taste
- 1 tsp dried mint
- 1/4 tsp paprika
- 1/4 cup fresh parsley
Preparation
Heat a cast iron or a non-stick skillet (medium heat), add 1/4 cup olive oil and arrange the eggplant slices, sprinkle some salt, paprika and let it brown on one side for about 4-5 minutes. Carefully, flip the eggplant slices with a pair of tongs, let the slices brown and wilt for another 4-5 minutes. Transfer to a plate and set them aside.
Heat a wide pan, add 2 tbsp olive oil, 6 cloves of minced garlic and 2 large sliced yellow onions, sprinkle some salt and sauté for 3-4 minutes.
Now add 2 large chopped tomatoes, 1/2 tbsp tomato paste, 1 cup cooked chick peas, 1/2 cup water and 1 tsp dried mint. Stir well and 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.
