Aubergine and Chickpea Stew
While exploring a cookbook recently, I discovered this intriguing vegetable combination. It caught my attention because I wasn’t in the mood for meat, yet wanted a meal that's hearty and packed with protein.
This turned out to be a delightful lunch. The savory, satisfying dish paired beautifully with a refreshing tomato and yogurt salad, perfectly complementing the warm weather and our taste preferences.
For this recipe, I used chickpeas that had been previously cooked, frozen, and then thawed. I've previously shared my method for boiling chickpeas.
Heat a frying pan with 1 tablespoon of oil until hot.
Add the eggplant cubes and cook for 10-15 minutes until they are nicely browned.
Once cooked, place the eggplant on a plate and set aside.
Add 1 tablespoon of oil, half a glass of water, finely chopped onion, and garlic to the pan. Sauté until the water evaporates and the onion is golden brown.
Add the mashed or chopped tomatoes.
I leave the skin on them. Add some paprika if desired — simmer for 5-10 minutes.
Let the sauce boil until it thickens and darkens in color.
Season with salt to taste.
Add the drained chickpeas to the sauce, mix well, and simmer for another 3-4 minutes.
Add the eggplant pieces, stir, and cook for an additional 2 minutes.
Stir in the chopped parsley and turn off the heat.
This dish is delightful served hot or cold. Even my husband, who isn’t fond of chickpeas, was pleasantly surprised!
Bon appétit!
