Chick Pea Stew
Yield
4 servingsPrep
40 minCook
1 hrsReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
eggplant
|
|
| 2 | large |
onions
chopped |
|
| ¼ | cup |
olive oil
|
|
| 2 | each |
garlic cloves
crushed |
|
| 15 | ounces |
tomatoes
|
|
| ½ | cup |
chickpeas (garbanzo beans)
dried, or 15 ounces chickpeas, drained |
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
eggplant
|
|
| 2 | large |
onions
chopped |
|
| 59 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
crushed |
|
| 433.5 | ml/g |
tomatoes
|
|
| 118 | ml |
chickpeas (garbanzo beans)
dried, or 15 ounces chickpeas, drained |
|
| 1 | x |
black pepper
|
*
|
Directions
Cut eggplant into ½ inch dice, sprinkle with salt, place in a colander, put a weight on top and leave for 30 minutes.
Rinse eggplant and gently squeeze out as much liquid as you can.
Preheat the oven to 400℉ (200℃).
Sauté the onion in half the oil in a large saucepan for 10 minutes.
Remove with a slotted spoon and sauté the eggplant pieces in the remaining oil until crisp and lightly browned.
Drain on paper towels.
Put the eggplant and onion into an ovenproof dish, then add the garlic, tomatoes, chickpeas and pepper.
Mix well.
Cover and bake for 40 to 60 min.
Garnish with fresh mint leaves.
