Stewed Chickpeas

Name: Stewed Chickpeas
Ingredients: 4 tablespoons olive oil, divided; 1 large eggplant, diced (Approximately 4 cups.); 2 medium yellow onions, thinly sliced; 3 -5 garlic cloves, chopped; 1 -2 medium green pepper, thinly sliced; 1 -2 serrano chili, minced; 1 (15 ounce) can diced tomatoes; 2 tablespoons tomato paste; 1 teaspoon ground turmeric; 1/8 - 1/4 teaspoon curry powder; 1/8 teaspoon cayenne pepper; 1 (14 ounce) can chickpeas, rinsed, drained; 1 lemon, juice of; 3 tablespoons fresh cilantro, chopped

14 ingredients

3 steps

Ingredients

4 tablespoons olive oil, divided
1 large eggplant, diced (Approximately 4 cups.)
2 medium yellow onions, thinly sliced
3 -5 garlic cloves, chopped
1 -2 medium green pepper, thinly sliced
1 -2 serrano chili, minced
1 (15 ounce) can diced tomatoes
2 tablespoons tomato paste
1 teaspoon ground turmeric
1/8 - 1/4 teaspoon curry powder
1/8 teaspoon cayenne pepper
1 (14 ounce) can chickpeas, rinsed, drained
1 lemon, juice of
3 tablespoons fresh cilantro, chopped

Directions

1

In a large skillet, heat half the olive oil. When warm add in the diced eggplant and cook until lightly browned. When browned, place in a colander over a bowl and allow to stand while preparing the rest of the dish.
2

In the same pan, heat the remaining oil and add in onions, garlic, peppers and chilies. Fry unil softened. Add in the diced tomatoes, tomato paste and spices. Cook and stir until mixture develops a sauce consistency, adding a touch of water as needed.
3

Stir in the drained chickpeas and cook for about 5 minutes to allow flavors to develop. Stir in browned eggplant and cook an additional 5 to 10 minutes. Remove from heat, stir in lemon juice and chopped cilantro and enjoy.