Mediterranean Braised Chickpeas and Eggplant Stew

med braise close up.jpg

Braising time of year again! The warm lingering smell of hearty vegetables in a spicy sauce is a welcome home to the weary, especially during the holidays. This easy-to-make stew can be prepared in the oven or slow cooker after a quick sauté on the stovetop. Prep it before heading out to do errands or while decorating the house. Either way, when you are ready it is ready. And like most stews, it is even better reheated the next day.

ONWARD:

It is always a good thing to get a nutritious bowl of vegetables, but even more so during the busy and sometimes stressful holiday season. This bowl of goodness packs a punch of antioxidant vegetables. If you need even more panache try using red onion in place of yellow onions or red pepper in place of the yellow one. If possible, seek out fresh turmeric, but make sure to wear gloves when working with it, or you’ll have “yellow fingers”. Feel free to sub-out cilantro and/or parsley for the mint and dill. After your first try you may even want to double the next batch, and that would be a good thing as it is even better reheated later in the week.

med braise ingredients.jpg

4 entrée servings

INGREDIENTS:

2 tablespoons extra virgin olive oil

2 cups onions, small diced

1 yellow sweet pepper

1 cup carrot, peeled, small diced

2 tablespoons garlic, peeled, minced

¼ cup fresh turmeric, peeled, minced or ½ teaspoon dry ground turmeric

1 teaspoon sweet paprika

1 teaspoon dry Greek oregano

1 teaspoon coriander

1 teaspoon cinnamon

½ teaspoon Pimentón Picante or smoked paprika + ¼ teaspoon cayenne pepper

½ teaspoon fresh ground black pepper

1 pounds eggplant, about 8 cups, 1-inch cubes with skin-on

4 large Roma tomatoes, small diced or 1 28-ounce can diced tomatoes

1 can chickpeas, drained and washed

1 cup filtered water

1 teaspoon sea salt

2 bay leaves

1 slice kombu (optional but full of umami flavor!)

1-piece Parmigiano Reggiano cheese rind (optional but full of umami flavor!)

2 tablespoons fresh mint, chopped

2 tablespoons fresh dill, chopped

DIRECTIONS:

  1. Preheat oven to 400°F if braising in the oven.

  2. In a large saucepan or braiser, heat the oil over medium-high heat until it shimmers. Add the onions, peppers, and carrots. Stir and sauté for two minutes. Add the garlic and fresh turmeric (if using fresh). Cook for another two minutes. Add the (turmeric if using dry ground), paprika, oregano, coriander, cinnamon, Pimentón, and black pepper. Sauté until fragrant, about one minute more.

  3. Stir in the eggplant, tomatoes, chickpeas, water, salt, bay leaves, and optional kombu and cheese rind. Bring to a boil and reduce to a simmer. Stir and cook for five minutes.

  4. Cover with a lid and transfer the covered pot to the oven. Braise for twenty minutes. Stir and add more water if needed. Braise until the eggplant is tender, about fifteen to twenty more minutes. Remove from the oven.

  5. Remove and discard the bay leaves, and optional kombu and Parmigiano Reggiano cheese rind.

  6. Taste, Think, Transform with salt if necessary. Serve topped with the fresh mint and dill.

Note: If using a slow cooker, cook on low for four hours.

braise eggplant chickpeas stew
entree
Mediterranean
Yield: 4 entrée servings
Author:
Mediterranean Braised Chickpeas and Eggplant Stew

Mediterranean Braised Chickpeas and Eggplant Stew

It is always a good thing to get a nutritious bowl of vegetables, but even more so during the busy and sometimes stressful holiday season. This bowl of goodness packs a punch of antioxidant vegetables. If you need even more panache try using red onion in place of yellow onions or red pepper in place of the yellow one. If possible, seek out fresh turmeric, but make sure to wear gloves when working with it, or you’ll have “yellow fingers”. Feel free to sub-out cilantro and/or parsley for the mint and dill. After your first try you may even want to double the next batch, and that would be a good thing as it is even better reheated later in the week.
prep time: 25 Mcook time: 1 hourtotal time: 1 H & 25 M

ingredients:

  • 2 tablespoons extra virgin olive oil
  • 2 cups onions, small diced
  • 1 yellow sweet pepper
  • 1 cup carrot, peeled, small diced
  • 2 tablespoons garlic, peeled, minced
  • ¼ cup fresh turmeric, peeled, minced or ½ teaspoon dry ground turmeric
  • 1 teaspoon sweet paprika
  • 1 teaspoon dry Greek oregano
  • 1 teaspoon coriander
  • 1 teaspoon cinnamon
  • ½ teaspoon Pimentón Picante or smoked paprika + ¼ teaspoon cayenne pepper
  • ½ teaspoon fresh ground black pepper
  • 1 pounds eggplant, about 8 cups, 1-inch cubes with skin-on
  • 4 large Roma tomatoes, small diced or 1 28-ounce can diced tomatoes
  • 1 can chickpeas, drained and washed
  • 1 cup filtered water
  • 1 teaspoon sea salt
  • 2 bay leaves
  • 1 slice kombu (optional but full of umami flavor!)
  • 1-piece Parmigiano Reggiano cheese rind (optional but full of umami flavor!)
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh dill, chopped

instructions:

How to cook Mediterranean Braised Chickpeas and Eggplant Stew

  1. Preheat oven to 400°F if braising in the oven.
  2. In a large saucepan or braiser, heat the oil over medium-high heat until it shimmers. Add the onions, peppers, and carrots. Stir and sauté for two minutes. Add the garlic and fresh turmeric (if using fresh). Cook for another two minutes. Add the (turmeric if using dry ground), paprika, oregano, coriander, cinnamon, Pimentón, and black pepper. Sauté until fragrant, about one minute more.
  3. Stir in the eggplant, tomatoes, chickpeas, water, salt, bay leaves, and optional kombu and cheese rind. Bring to a boil and reduce to a simmer. Stir and cook for five minutes.
  4. Cover with a lid and transfer the covered pot to the oven. Braise for twenty minutes. Stir and add more water if needed. Braise until the eggplant is tender, about fifteen to twenty more minutes. Remove from the oven.
  5. Remove and discard the bay leaves, and optional kombu and Parmigiano Reggiano cheese rind.
  6. Taste, Think, Transform with salt if necessary. Serve topped with the fresh mint and dill.

NOTES:

If using a slow cooker, cook on low for four hours.

Calories

311.25

Fat (grams)

9.84

Sat. Fat (grams)

1.41

Carbs (grams)

52.19

Fiber (grams)

14.19

Net carbs

38.00

Sugar (grams)

16.20

Protein (grams)

9.47

Sodium (milligrams)

725.28

Cholesterol (grams)

0.00
Did you make this recipe?
Tag @chefsharingthetable on instagram and hashtag it #chickpeas
Created using The Recipes Generator




plant-basedLinda HierholzerENTRÉESComment