Eggplant and Chickpea Stew
Ingredients
- 1 kg boiled lamb meat, cut into pieces
- 2 large eggplants, cut into large cubes
- 2 cups boiled chickpeas
- 3-4 tablespoons tomato paste
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 4 cloves crushed garlic
- 2 tablespoons oil
- 5 cups broth
For serving
- rice
Preparation
In a medium-sized pot, place the lamb and eggplant, add the tomato paste, stir, and let it cook for 10 minutes until the eggplant is done.
Add the chickpeas and broth, leave on low heat until it starts boiling, add salt and pepper, cover the pot, and leave for 5 minutes until the broth thickens.
In a small skillet, heat the oil, add the garlic, stir until golden, add it to the broth, leave for a minute, and remove from heat.
Serve with rice.
