Hello! I hope everyone is enjoying family mealtime month! Igot a little bit behind this week, but don’t worry…We have some fun things this week! To start it off, I have a recipe today that will knock your socks off! It’s called Toasted Eggplant and Chickpea Stew!
I don’t know about you, but when I was a kid I knew nothing about eggplants. How do you cook them? Are they easy to prepare? Are they sweet? Are they bitter? Are they crunchy? Are they creamy? Eggplants were just a big purple mystery! So if you have never tried one before, here is your chance! Get ready to master that mystery vegetable!
You will need: 2 eggplants, olive oil, salt & pepper, medium onion, garlic, chili powder, cumin, cinnamon, diced tomatoes, chickpeas (AKA garbanzo beans), vegetable broth, and cilantro.
First preheat the oven to 450 degrees
Wash and cut off the green stem. First cut the eggplant lengthwise.
And then into strips
And then into cubes
Place eggplant on a baking sheet with oil, salt and pepper, and roast about 15 minutes (until soft)
Heat up a large pot. Add in ½ Tb olive oil, 1 diced onion, 3 minced cloves garlic, 1 tsp chili powder, 2 tsp cumin, and ½ tsp cinnamon. Cook until onions are soft (about 5 minutes)
Add eggplant, tomatoes, chickpeas, and broth. Cover and simmer over medium-low heat for 15 minutes
Quick Tip: To add some color and flavor, top with chopped cilantro and serve over rice or couscous