Lebanese Eggplant and Chickpea Stew
Ingredients
- 1 large eggplant
- 2 large tomatoes
- 2 yellow onions
- 1 cup cooked chickpeas (from soaking and cooking 1/2 cup dry)
- 1/4 cup plus 2 tablespoons olive oil, divided
- 6 cloves garlic, minced
- 1/2 tablespoon tomato paste (unsalted)
- Salt, to taste
- 1 teaspoon dried mint
- 1/4 teaspoon paprika
- 1/4 cup chopped parsley, optional
Preparation
Heat a cast iron or non-stick skillet over medium heat, add 1/4 cup olive oil, arrange the eggplant slices, sprinkle with salt and paprika, and let it brown on one side for 4-5 minutes. Carefully flip the eggplant slices with tongs, let them brown for another 4-5 minutes, then transfer to a plate and set aside.
Heat a wide pan, add 2 tablespoons olive oil, 6 cloves of minced garlic, and 2 sliced yellow onions, sprinkle with salt, and sauté for 3-4 minutes.
Add 2 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.
Add chopped parsley before serving.
Serve with your favorite toasted flat bread.
