Armenian Eggplant Chickpea Stew

Step 1/ 5

• 1 large eggplant
• 1 medium onion

• knife
• cutting board

Finely chop the onion. Cut eggplant into medium-sized cubes.

Step 2/ 5

• 2 tbsp olive oil (for frying)

• saucepan (with lid)
• wooden spoon

Heat the olive oil in a large saucepan. Add chopped onion and sauté until translucent.

Step 3/ 5

• 400 g canned diced tomato or 2-3 fresh large tomatoes, cut

• wooden spoon

Add tomatoes and eggplants, cook covered 7-10 minutes, stirring occasionally.

Step 4/ 5

• 2 cloves garlic
• 1 canned chickpea (drained)
• 1 tsp dried mint or any of your favorite dried or fresh herbs
• 1 pinch salt
• 1 pinch pepper
• ½ tsp ground cumin

Mix in drained chickpeas, garlic, spices and herbs. Cook a few more minutes. Season with salt to taste.

Step 5/ 5

• 1 tbsp chives (optional)

Sprinkle with chopped chives or parsley leaves and serve.

Enjoy your meal!