Chickpea and Eggplant Stew
mushrooms, porcini, dried
2 large ones
or other vegetable oil, divided
or to taste, minced
dried and crumbled
or to taste
freshly ground, or to taste
chickpeas (garbanzo beans)
dired, rinsed and soaked overnight, and drained
1 can, drained and coarsely chopped
finely and freshly chopped
Preheat oven to 400Â°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.