Summer Stew

Name: Summer Stew
Ingredients: 2 tablespoons olive oil; 1 medium onion, coarsely chopped; 4 large garlic cloves, minced; 1/2 red bell pepper, chopped (no so coarsely, not so fine); 4 teaspoons ground cumin; 1 teaspoon ground turmeric; 1/4 teaspoon hot pepper flakes (or to taste); 1 medium eggplant, unpeeled, cut into diced; salt and pepper; 1 lb ripe tomatoes, diced; 1/2 cup water; 1 (15 ounce) can chickpeas, drained (or two cups cooked chickpeas); 3/4 lb green beans, trimmed and cut into 1 inch pieces; 2 tablespoons chopped fresh cilantro

14 ingredients

10 steps

Ingredients

2 tablespoons olive oil
1 medium onion, coarsely chopped
4 large garlic cloves, minced
1/2 red bell pepper, chopped (no so coarsely, not so fine)
4 teaspoons ground cumin
1 teaspoon ground turmeric
1/4 teaspoon hot pepper flakes (or to taste)
1 medium eggplant, unpeeled, cut into diced
salt and pepper
1 lb ripe tomatoes, diced
1/2 cup water
1 (15 ounce) can chickpeas, drained (or two cups cooked chickpeas)
3/4 lb green beans, trimmed and cut into 1 inch pieces
2 tablespoons chopped fresh cilantro

Directions

1

Heat the oil in a heavy stew pan. Add the onion and saute over medium heat for about 5 minutes, until it begins to brown.
2

Add the garlic, pepper, cumin, tumeric and pepper flakes. Cook for one minute, stirring.
3

Add the eggplant to the pot. Sprinkle with salt and pepper. Cook over low heat, constantly stirring, until the eggplant is covered in the spices.
4

Add the tomatoes and bring the mixture to a boil.
5

Add the water, stir it into the mixture.
6

Cover, simmer over low heat, stirring often, for about 20 minutes.
7

Add the chickpeas and the green beans.
8

Simmer for 10-20 minutes more until everything is tender and the stew is thick.
9

Taste and adjust for seasoning.
10

Serve hot, sprinkled with the cilantro.