Eggplant, Chickpea, and Lamb Stew
Ingredients
- 1 kg lamb, cut, boiled
- 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
- 1 tablespoon salt
- 2 tablespoons oil
- 5 cups broth
For serving
- rice
Preparation
In a medium-sized pot, place the meat and eggplant, add the tomato paste, stir, and leave for 10 minutes to cook the eggplant.
Add the chickpeas and broth, leave on low heat until it starts to boil, 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.
