Stewed Chickpeas
photo by Kiwi Kathy
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 4 tablespoons olive oil, divided
- 1 large eggplant, diced (Approximately 4 cups.)
- 2 medium yellow onions, thinly sliced
- 3 -5 garlic cloves, chopped
- 1 -2 medium green pepper, thinly sliced
- 1 -2 serrano chili, minced
- 1 (15 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground turmeric
- 1⁄8 - 1⁄4 teaspoon curry powder
- 1⁄8 teaspoon cayenne pepper
- 1 (14 ounce) can chickpeas, rinsed, drained
- 1 lemon, juice of
- 3 tablespoons fresh cilantro, chopped
directions
- In a large skillet, heat half the olive oil. When warm add in the diced eggplant and cook until lightly browned. When browned, place in a colander over a bowl and allow to stand while preparing the rest of the dish.
- In the same pan, heat the remaining oil and add in onions, garlic, peppers and chilies. Fry unil softened. Add in the diced tomatoes, tomato paste and spices. Cook and stir until mixture develops a sauce consistency, adding a touch of water as needed.
- Stir in the drained chickpeas and cook for about 5 minutes to allow flavors to develop. Stir in browned eggplant and cook an additional 5 to 10 minutes. Remove from heat, stir in lemon juice and chopped cilantro and enjoy.
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Reviews
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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