Armenian Eggplant Chickpea Stew

Based on 1 ratings

Tagora d’Ark

Community Member

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
large eggplant
medium onion
400 g canned diced tomato or 2-3 fresh large tomatoes, cut
2 cloves garlic
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
1 tbsp chives (optional)
2 tbsp olive oil (for frying)

Utensils

  • knife
  • cutting board
  • saucepan (with lid)
  • 2 wooden spoons
  • Step 1/5

    Finely chop the onion. Cut eggplant into medium-sized cubes.
    • large eggplant
    • medium onion
    • knife
    • cutting board

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

  • Step 2/5

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

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

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

    Sprinkle with chopped chives or parsley leaves and serve.
    • 1 tbsp chives (optional)

    Sprinkle with chopped chives or parsley leaves and serve.