Eggplant & Chickpea Stew

Eggplant & Chickpea Stew

Prep Time: 10 minutes
Servings: 4

Variations on this yourwellness dish are found throughout the Mediterranean region. This is a flavorful and hearty dish which both vegetarians and meat eaters will love.

Ingredients:

• 4 tsp HT Traders extra virgin olive oil, divided
• 3 Harris Teeter Farmers Market garlic cloves, minced
• 2 medium Harris Teeter Farmers Market yellow onions, 1 diced and 1 sliced
• 1 lb Harris Teeter Farmers Market eggplant, cubed
• 2 cups canned reduced sodium chick peas, drained and rinsed
• 1 tsp ground cumin
• 1 tsp Harris Teeter ground cinnamon
• 1 tsp ground coriander
• 1 (28 oz) can reduced sodium diced or chopped tomatoes
• ¼ tsp Harris Teeter salt
• ¼ tsp freshly ground pepper
• ¼ cup Harris Teeter Farmers Market chopped cilantro

Directions:

1. Heat 2 teaspoons olive oil in a large sauce pan over medium heat.
2. Add the diced onions and garlic and cook until onions are soft.
3. Stir in the eggplant, chickpeas, cumin, cinnamon, coriander, tomatoes, salt and pepper.
4. Increase heat to high and bring to a boil. Reduce heat to low and cover the pot.
5. Cook the stew for 45 minutes to 1 hour, or until eggplant is very tender.
6. In the meantime, heat remaining 2 tablespoons olive oil and add onion slices.
7. Fry until golden and remove from heat.
8. When stew is finished, place in serving bowls and top with fried onions.