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Summer Stew

Summer Stew

Cooking Time

Preparation Time : 15

Cook Time : 45

Total Time : 60


Serves 6

  • 2tablespoons olive oil

  • 1medium onion , coarsely chopped

  • 4large garlic cloves, minced

  • 1⁄2 red bell pepper, chopped (no so coarsely, not so fine)

  • 4teaspoons ground cumin

  • 1teaspoon ground turmeric

  • 1⁄4 teaspoon hot pepper flakes (or to taste)

  • 1medium eggplant, unpeeled, cut into diced

  • salt and pepper

  • 1lb ripe tomatoes , diced

  • 1⁄2 cup water

  • 1 (15 ounce) can chickpeas, drained (or two cups cooked chickpeas)

  • 3⁄4 lb green beans, trimmed and cut into 1 inch pieces

  • 2tablespoons chopped fresh cilantro


  • 01

    Heat the oil in a heavy stew pan. Add the onion and saute over medium heat for about 5 minutes, until it begins to brown.

  • 02

    Add the garlic, pepper, cumin, tumeric and pepper flakes. Cook for one minute, stirring.

  • 03

    Add the eggplant to the pot. Sprinkle with salt and pepper. Cook over low heat, constantly stirring, until the eggplant is covered in the spices.

  • 04

    Add the tomatoes and bring the mixture to a boil.

  • 05

    Add the water, stir it into the mixture.

  • 06

    Cover, simmer over low heat, stirring often, for about 20 minutes.

  • 07

    Add the chickpeas and the green beans.

  • 08

    Simmer for 10-20 minutes more until everything is tender and the stew is thick.

  • 09

    Taste and adjust for seasoning.

  • 10

    Serve hot, sprinkled with the cilantro.



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