INGREDIENTS
1 tsp olive oil
1 brown onion, finely diced
4 cloves garlic, peeled and crushed
1 tsp cumin
½ tsp cayenne pepper
½ tsp salt
¼ tsp ground chilli
1 400g / 14oz can diced tomatoes
1 cup vegetable stock
2 large eggplants (roughly 1-1/2 lb), cut into ⅝ inch cubes
1 medium carrot, peeled, cut in half and finely sliced
3 tbsp tomato paste
2 400g / 14oz can chickpeas
INSTRUCTIONS
Heat olive oil in a cast iron pan and saute onion and garlic for 5 minutes.
Add the spices and stir to coat.
Add the diced tomatoes, stock, eggplant, carrot and tomato puree.
Simmer for 15 minutes.
Add the chickpeas, salt and pepper. Simmer for another 5 minutes.
If the stew is still quite liquid, leave it on the stove uncovered for a few more minutes.
Serve the stew on brown rice or couscous.
bon appetit
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