Chickpea & Eggplant Stew
.
Yield
8 servingsPrep
20 minCook
9 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
mushrooms, porcini, dried
|
* |
| 3 | cups |
water
hot |
|
| 3 | pounds |
eggplant
2 large ones |
|
| 2 ½ | tablespoons |
olive oil
or other vegetable oil, divided |
|
| 2 | large |
onions
thinly sliced |
|
| 8 | cloves |
garlic
or to taste, minced |
|
| 2 | teaspoons |
oregano
dried and crumbled |
|
| 1 | inch |
cinnamon sticks
|
*
|
| 1 ⅛ | teaspoons |
salt
or to taste |
|
| ¾ | teaspoon |
black pepper
freshly ground, or to taste |
|
| 1 | each |
bay leaves
|
*
|
| 1 | cup |
chickpeas (garbanzo beans)
dired, rinsed and soaked overnight, and drained |
|
| 28 | ounces |
tomatoes
1 can, drained and coarsely chopped |
|
| ⅓ | cup |
parsley leaves
finely and freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
mushrooms, porcini, dried
|
* |
| 7.1E+2 | ml |
water
hot |
|
| 1.4 | kg |
eggplant
2 large ones |
|
| 38 | ml |
olive oil
or other vegetable oil, divided |
|
| 2 | large |
onions
thinly sliced |
|
| 8 | cloves |
garlic
or to taste, minced |
|
| 1E+1 | ml |
oregano
dried and crumbled |
|
| 1 | inch |
cinnamon sticks
|
*
|
| 5.6 | ml |
salt
or to taste |
|
| 3.8 | ml |
black pepper
freshly ground, or to taste |
|
| 1 | each |
bay leaves
|
*
|
| 237 | ml |
chickpeas (garbanzo beans)
dired, rinsed and soaked overnight, and drained |
|
| 809.2 | ml/g |
tomatoes
1 can, drained and coarsely chopped |
|
| 79 | ml |
parsley leaves
finely and freshly chopped |
|
Directions
Preheat oven to 400°F.
Mix dried mushrooms and hot water in a bowl.
Stir well and allow to stand for 30 to 40 minutes.
Strain through a sieve lined with a kitchen paper towel and set the liquid aside.
Finely chop the mushrooms.
Meanwhile, peel eggplants, if needed, and cut in half lengthwise.
Brush the cut sides liberally with ½ tablespoons oil.
Arrange on a baking sheet, cut-side down, and roast until tender, 24 to 26minutes.
Allow to stand until cool enough to handle.
Cut into 1-inch cubes and add to a large slow cooker (crock-pot).
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat.
Stir in onions and cook, stirring constantly, until softened, 5 to 8 minutes.
Stir in garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms, cook, stirring, for 1 to 2 minutes.
Pour in the reserved mushroom-soaking liquid and chickpeas.
Bring to a boil and cook, stirring often, for about 6 minutes.
Stir into the slow cooker and stir to mix with the eggplant.
Cover and cook until the chickpeas are very tender, about 8 hours on Low.
Remove cinnamon stick and bay leaf.
Stir in tomatoes and parsley.
Serve warm or refrigerate until ready to use.
