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Armenian Eggplant Chickpea Stew
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
knife, cutting board, saucepan (with lid), 2 wooden spoons
Recipes made to your taste
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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!
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