Eggplant and Chickpea Lamb Stew
Ingredients
- 1 kg lamb
- 1 tablespoon oil
- 1 large onion, quartered
- 1 stick cinnamon
- 10 cardamom pods
- 10 black peppercorns
- 2 bay leaves
- 1 teaspoon salt
- 2 large eggplants, cut into large cubes
- 1 large tomato, chopped
- 2-3 tablespoons tomato paste
- 2 cups cooked chickpeas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 4 large garlic cloves, crushed
For frying
- Corn oil
Preparation
In a deep pot, put the oil, heat on medium heat, add the lamb, stir until it becomes dark brown.
Add the onion, cinnamon, cardamom, black pepper, bay leaves, and salt, stir until the onion softens. Cover the meat with water, let it cook until fully done. Drain the meat, keep the broth.
Place the eggplant in a wide dish, sprinkle with 1-2 teaspoons of salt. Let the eggplant cubes sit for several minutes until water droplets form. Rinse the eggplant cubes to remove the salt. Let them dry a bit.
In a deep skillet, heat some corn oil on medium heat. Fry the eggplant cubes until golden brown.
In a medium pot, put the broth, meat, tomato, tomato paste, fried eggplant, chickpeas, salt, black pepper, and cumin, let the stew cook on medium heat for 15 minutes until the eggplant is done and the broth thickens.
In a small skillet, heat 2 tablespoons of oil on medium heat, add the garlic and stir until golden, add it to the broth and let it boil for a minute.
Serve the eggplant and chickpea stew with rice vermicelli or white rice.
