Enjoy today’s recipe! – Chickpea Stew
1 large eggplant
Kosher salt
1 medium yellow onion
3 cloves garlic
4 medium tomatoes
1 large potato (white or sweet potato)
1 large zucchini
1 teaspoon fennel seeds
3 tablespoons olive oil
1 cup dried chickpeas
1 cup vegetable stock
Fresh-cracked black pepper to taste
1. Soak the peas overnight in water, rinse and drain
2. Cube the eggplant and sprinkle it with salt. Place it in a colander and cover with a paper towel; let sit for about 30 minutes, then rinse and pat dry.
3. Meanwhile, chop the onion and mince the garlic. Peel and chop the tomatoes. Cube the potato and zucchini. Crush and chop the fennel seeds.
4. Heat the oil in a saute’ pan over medium heat. Add the onion and garlic, and saute’ for 2 to 3 minutes or until the onion is translucent. Be sure not to let the garlic brown. Add the eggplant and saute’ lightly until it becomes golden.
5. Add the tomatoes, potatoes, zucchini, fennel seeds, chickpeas, and stock. Season with salt and pepper to taste. Bring to a boil, cover, and simmer for 30 minutes or until the chickpeas are tender.
Serves 6
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