Lebanese Eggplant and Chickpea Stew
Ingredients
- 1 large eggplant, cut into round slices
- 2 large tomatoes, finely chopped
- 2 yellow onions, thinly sliced
- 1 cup of chickpeas (soak about 1/2 cup of dry chickpeas in hot water for about 2 hours or room temperature water overnight, then cook or pressure cook until tender)
- 1/4 cup + 2 tbsp olive oil, divided
- 6 cloves of garlic, minced
- 1/2 tbsp tomato paste (unsalted)
- Salt, to taste
- 1 tsp dried mint
- 1/4 tsp paprika
- 1/4 cup chopped parsley, optional
Preparation
Heat a cast iron or a 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, let the slices brown and wilt for another 4-5 minutes, then 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.
Add 2 large chopped tomatoes, 1/2 tbsp tomato paste, 1 cup cooked chickpeas, 1/2 cup water and 1 tsp 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 parsley before serving.
Serve with your favorite toasted flat bread.
