Chickpea Tomato Eggplant Stew Recipe

Chickpea Tomato Eggplant Stew Recipe

Ingredients

Makes 4 servings

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 medium eggplant, peeled and cut into 1/2-inch dice
• 2 medium carrots, cut into 1/4-inch slices
• 1 large Yukon Gold potato, peeled and cut into 1/2-inch dice
• 1 medium red bell pepper, cut into 1-inch dice
• 3 garlic cloves, minced
• 2 cups cooked or 1 cans chickpeas, drained and rinsed if canned
• 1 (28-ounce) can diced tomatoes, undrained
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 tablespoon soy sauce
• 1/2 cup vegetable broth or water
• salt and freshly ground black pepper

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the onion, eggplant and carrots, cover and cook until vegetables begin to soften, about 5 minutes
3. Reduce heat to low
4. Add the potato, bell pepper and garlic and cook, stirring, uncovered, for 5minutes
5. Stir in the chickpeas, tomatoes, parsley, oregano, basil, soy sauce and broth
6. Season with salt and black pepper to taste
7. Cover and cook until vegetables are tender, about 45 minutes
8. Serve immediately

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