Z_eggplant And Chickpea Stew With Couscous Recipe 445

MEDITERRANEAN CHICKPEA STEW

Mediterranean Chickpea Stew image

Chickpeas, eggplant, onions, tomatoes, and lots of olive oil stew together to create a traditional Mediterranean meal for your family. Serve with couscous, rice, pasta, or pita bread.

Provided by Buckwheat Queen

Categories Soups, Stews and Chili Recipes Stews

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

¼ cup extra-virgin olive oil
1 large red onion, chopped
1 small bunch Italian parsley, minced
2 cloves garlic, minced
1 small carrot, coarsely shredded
1 small eggplant, cubed
2 cups cooked, sodium-free chickpeas, drained
1 cup cherry tomatoes, halved
½ cup vegetable broth, or more as needed
1 tablespoon dried oregano
1 teaspoon dried thyme
½ teaspoon cayenne pepper
salt and ground black pepper to taste

Steps:

Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.
Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 37 g, Fat 16.8 g, Fiber 11.8 g, Protein 9.8 g, SaturatedFat 2.3 g, Sodium 124.9 mg, Sugar 8.7 g

Z_EGGPLANT AND CHICKPEA STEW WITH COUSCOUS RECIPE - (4.4/5)

Z_Eggplant and Chickpea Stew with Couscous Recipe - (4.4/5) image

Provided by á-6505

Number Of Ingredients 12

Ingredients

1 can(s) (8-ounce) tomato sauce
1 teaspoon(s) ground cumin
1/2 teaspoon(s) curry powder
Kosher salt
Pepper
1 can(s) (15-ounce) diced tomatoes
1 medium onion, finely chopped
1 medium (about 3/4 pound) eggplant, cut into 3/4-inch pieces
1 can(s) (15-ounce) chickpeas, rinsed
3/4 cup(s) couscous
Chopped cilantro, for serving
Plain Greek yogurt, for serving

Steps:

1. In a large saucepan, whisk together the tomato sauce, cumin, curry powder, 1/2 cup water, and 1/2 teaspoon each salt and pepper. 2. Stir in the tomatoes, onion, and eggplant and bring to a boil. Reduce heat and simmer, covered, until the eggplant is tender, 20 to 25 minutes. 3. Add the chickpeas and cook, uncovered, until the chickpeas are heated through and the mixture has slightly thickened, 4 to 5 minutes. 4. Meanwhile, prepare the couscous according to package directions. Serve the stew over the couscous. Top with cilantro and a dollop of yogurt, if desired.

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