Hearty Vegan Chickpea and Eggplant Stew
Ingredients
- 1 onion
- 3 cloves of garlic
- 200 grams of mushrooms
- 1 eggplant
- 300 grams of chickpeas
- 400 grams of sliced and peeled tomatoes
- Cumin
- Turmeric
- Olive oil
- 250 ml vegetable broth
- Pepper and salt
- Optional: coriander
Preparation
Heat chopped onion and garlic in a saucepan until glassy.
Add mushrooms and eggplant and stir frequently.
While cooking, add turmeric, cumin and a little bit of olive oil. Cook until soft.
Add sliced and peeled tomatoes and make a stir.
When it starts cooking, lower the heat and add vegetable broth. Let it cook for about 12 minutes on a low heat.
After cooking, add chickpeas. Stir until all combined.
Finish with a little bit of black pepper and voilà! It’s delicious to serve with rice.
