Chickpea Stew

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. 1
    Saute the spices for about 1 minute in 2 tablespoons of olive oil; then add chopped onion, peppers and garlic.
  2. 2
    Add sliced zucchini and more oil if needed.
  3. 3
    Add diced eggplant.
  4. 4
    At this point you will probably need to add more oil, since the eggplant absorbs a lot of it.
  5. 5
    When all is sauteed, add chickpeas but do not drain the liquid and tomatoes.
  6. 6
    Basil can be added at the last minute before serving over steamed rice.
  7. 7
    These ingredients can be varied according to your taste and imagination.
  8. 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. 9
    Have fun and let me know your ideas and additions.

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