EGGPLANT AND CHICKPEA STEW
Provided by Nigella Lawson
Categories dinner, soups and stews, main course
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a flameproof casserole or other large, wide pan over medium heat, and heat oil. Add onion, and sauté until slightly softened, about 2 minutes. Stir in garlic, coriander, cumin, paprika and salt.
- Add eggplant and stir until well-coated with oil and spices and beginning to soften, about 3 minutes. Add wine, and bring mixture to a simmer. Add tomatoes and chickpeas and stir well. Bring mixture to a boil, then cover and reduce heat to as low as possible. Simmer, stirring occasionally, for 40 minutes.
- Allow stew to cool a bit, then serve warm, rather than piping hot. If desired, serve as a side dish with herbed and butterflied leg of lamb.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1029 milligrams, Sugar 12 grams
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Anu Thapaliya
[email protected]I would definitely make this stew again. It's a delicious and healthy dish that is perfect for a weeknight meal.
Bailey Pouch
[email protected]This stew is a great way to get your kids to eat their vegetables. My kids loved the eggplant and chickpeas.
Berkant Shiroki
[email protected]I'm not a big fan of chickpeas, but I really enjoyed them in this stew. They added a nice texture and flavor.
RAJA 420
[email protected]I served this stew over rice and it was perfect! The rice soaked up all of the delicious sauce.
Sabawoon Afzaly
[email protected]I added some chopped spinach to this stew and it was delicious! The spinach added a nice pop of color and nutrients.
Buhle dathini
[email protected]I made this stew in my slow cooker and it turned out great! The flavors had time to really meld together, and the eggplant was fall-apart tender.
Zohiab Jutt
[email protected]This stew is perfect for a cold winter night. It's warm and comforting, and it will definitely fill you up.
millie Queen21
[email protected]I would definitely recommend this recipe to anyone who is looking for a delicious, healthy, and affordable weeknight meal.
Mahdi Jokhio
[email protected]This stew is a great source of protein and fiber. It's also a good source of vitamins and minerals, including iron, potassium, and vitamin C.
Ifesinachukwu Abel
[email protected]I love the combination of flavors in this stew. The eggplant, chickpeas, and spices all come together to create a really delicious and satisfying dish.
Maisy Mushroom
[email protected]This stew is very easy to make. I was able to have it on the table in about 30 minutes. It's also a very affordable dish to make, which is always a plus.
lalalaa aiko
[email protected]I'm not a big fan of eggplant, but I decided to try this recipe anyway. I'm so glad I did! The eggplant was actually really good in this stew. It was tender and flavorful, and it didn't have any of the bitterness that I usually associate with eggplan
Diijha Benz'up
[email protected]This recipe is a great way to use up leftover eggplant. I had some eggplant that was starting to go bad, so I decided to try this recipe. I'm so glad I did! The stew turned out great, and it was a great way to use up my leftover eggplant.
Rafael Shumye
[email protected]I made this stew last night and it was a hit with my family! The eggplant was tender and flavorful, and the chickpeas added a nice texture and protein boost. The sauce was also very tasty, with a nice balance of spices. I will definitely be making th
Olivia ryder
[email protected]This eggplant and chickpea stew is a delicious and hearty dish that is perfect for a weeknight meal. The flavors are rich and complex, and the stew is very filling. I would definitely recommend this recipe to anyone who loves eggplant and chickpeas.