Mnazeleh - Middle Eastern Chickpea + Eggplant Stew

A healthy combo of chickpeas, eggplant, tomatoes, onions + spices



Ingredients

  • 1 large eggplant, about 2 pounds

  • 1/4 cup extra virgin olive oil

  • onion, sliced very thin

  • 1 Tbsp minced garlic

  • 4 large tomatoes

  • 2 Tbsp tomato paste

  • 1 tsp baharat seasoning (or 1/2 tsp paprika, 1/4 tsp cumin and 1/4 tsp grated nutmeg)

  • 1/4 tsp cinnamon

  • Pinch of dried hot chili flakes (or to taste)

  • 1 3/4 cup chickpeas, cooked or canned and drained

  • Salt + pepper, to taste

  • Parsley or cilantro for garnish



Instructions

  • Peel the eggplant and slice into 1-2 inch chunks

  • Chop the tomatoes

  • Preheat oven to 425º

  • Mix eggplant with olive oil, place the eggplant slices on a parchment-lined baking tray and roast for 20 min

  • While eggplant is roasting, heat 2 Tbsp olive oil over medium heat in a pan

  • Sauté onion on low-med for 10 min, stirring frequently until the onions are very tender and starting to caramelize. The longer you cook it the sweeter it will become

  • Add the garlic, and sauté for another min

  • Add the tomato paste and seasonings and continue sautéing for another minute or two until fragrant

  • Stir in the tomato and bring to a simmer letting the mixture cook for about 5 min until thick and fragrant

  • Add salt and black pepper to taste

  • Stir in the roasted eggplant and chickpeas and continue to cook for another 5 min until the mixture is thick and stew-like

  • Garnish with fresh chopped parsley or cilantro

  • Serve warm or at room temperature, not hot

Adapted from and thanks to Tori Avey