- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Cooking Time
Preparation Time : 15
Cook Time : 45
Total Time : 60
Ingredients
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
Directions
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.
Add the garlic, pepper, cumin, tumeric and pepper flakes. Cook for one minute, stirring.
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.
Add the tomatoes and bring the mixture to a boil.
Add the water, stir it into the mixture.
Cover, simmer over low heat, stirring often, for about 20 minutes.
Add the chickpeas and the green beans.
Simmer for 10-20 minutes more until everything is tender and the stew is thick.
Taste and adjust for seasoning.
Serve hot, sprinkled with the cilantro.
