Armenian Eggplant Chickpea Stew
Community member
"This is a very simple yet very hearty stew. In Armenian cuisine eggplants are widely used, and there are plenty of preparation methods for them. They provide a good amount of fiber, vitamins and minerals in few calories. Chickpeas (aka garbanzo beans) are an excellent source of plant-based protein which helps prevent diabetes and aid in weight loss. You can enjoy this stew with fresh crispy pieces of baguette or simply top your rice with it. Բարի ախորժակ:"
Difficulty
Easy 👌Ingredients
Utensils
knife, cutting board, saucepan (with lid), 2 wooden spoons
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.
