Mediterranean Chickpea Stew

Name: Mediterranean Chickpea Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: ¼ cup extra-virgin olive oil; 1 large red onion, chopped; 1 small bunch Italian parsley, minced; 2 cloves garlic, minced; 1 small carrot, coarsely shredded; 1 small eggplant, cubed; 2 cups cooked, sodium-free chickpeas, drained; 1 cup cherry tomatoes, halved; ½ cup vegetable broth, or more as needed; 1 tablespoon dried oregano; 1 teaspoon dried thyme; ½ teaspoon cayenne pepper; salt and ground black pepper to taste

Rating: 4 stars

5 Ratings
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Chickpeas, eggplant, onions, tomatoes, and lots of olive oil stew together to create a traditional Mediterranean meal for your family. Serve with couscous, rice, pasta, or pita bread.

By Buckwheat Queen

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Recipe Summary

prep:

20 mins

cook:

30 mins

total:

50 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1
Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.

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Step 2
Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.