Chickpea Stew

Name: Chickpea Stew
Ingredients: 2 (5 ounce) cans chickpeas; 1 small eggplant (aubergine); 1 -2 sweet pepper (yellow, orange or green); 2 zucchini (or other summer squash); 2 (5 ounce) cans stewed tomatoes; 1 small onion; 2 garlic cloves; 1 cinnamon stick; 1 teaspoon cumin; 12 teaspoon cayenne; 1 -2 teaspoon basil; salt; olive oil

13 ingredients

9 steps

Ingredients

2 (5 ounce) cans chickpeas
1 small eggplant (aubergine)
1 -2 sweet pepper (yellow, orange or green)
2 zucchini (or other summer squash)
2 (5 ounce) cans stewed tomatoes
1 small onion
2 garlic cloves
1 cinnamon stick
1 teaspoon cumin
12 teaspoon cayenne
1 -2 teaspoon basil
salt
olive oil

Directions

1

Saute the spices for about 1 minute in 2 tablespoons of olive oil; then add chopped onion, peppers and garlic.
2

Add sliced zucchini and more oil if needed.
3

Add diced eggplant.
4

At this point you will probably need to add more oil, since the eggplant absorbs a lot of it.
5

When all is sauteed, add chickpeas but do not drain the liquid and tomatoes.
6

Basil can be added at the last minute before serving over steamed rice.
7

These ingredients can be varied according to your taste and imagination.
8

I have tried many variations, such as adding sweet potatoes, other spices and substituting 1 10-oz can black beans for 1 10-oz can of chickpeas.
9

Have fun and let me know your ideas and additions.

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