.jpg)
Eggplant and Chickpea Stew
Ingredients (serves 2-3)
1 small eggplant, diced
1 can of chickpeas (about 400g), drained and rinsed
1 can of diced tomatoes (400g)
1 tbsp olive oil
1 tsp ground cumin
Salt and black pepper, to taste
Instructions
Cooking the Eggplant
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the diced eggplant and cook for 5 minutes, stirring regularly, until softened and lightly browned.
Adding the Other Ingredients
Stir in the chickpeas, diced tomatoes with their juices, cumin, salt, and pepper.
Mix well and bring to a gentle boil.
Simmering
Reduce the heat, partially cover, and simmer for 10 to 15 minutes, stirring occasionally, until the eggplant is tender and the flavors are well blended.
Serving
Serve hot, on its own or with rice, couscous, or flatbread.
Tip:
You can add a squeeze of lemon and some fresh cilantro or parsley when serving for a fresh and fragrant touch. A pinch of chili pepper or smoked paprika can also enhance the flavor.