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RECIPE INGREDIENTS: (4 to 5 servings)
3 to 4 tablespoons Light Olive Oil for fry the veggies
400g /4 Cups approx. Eggplant – chopped
200g / 1 +1/2 Cup approx. Onion – chopped
200g / 1 +1/2 Cup approx. Red bell pepper – chopped
200g / 1 +1/2 Cup approx. Green pepper – chopped
1 Tablespoon Garlic – finely chopped – (4 to 5 garlic cloves)
2 Cups / 1 Can (540ml can) Cooked Chickpeas
1/4 Ground cumin
1/4 Paprika
1/4 Cayenne pepper
Salt to taste (I have added total 1+1/2 teaspoon of pink Himalayan salt)
125ml / 1/2 cup Strained Tomatoes / Passata
200g/ 1+1/4 Cup approx. Fresh Tomato – chopped
125 ml / 1/2 Cup water
Garnish:
Ground Black Pepper (I have added 1/2 teaspoon black pepper)
1/2 cup / 20g Parsley – finely chopped
Drizzle of Olive oil (I have added 2 tablespoon of organic cold pressed olive oil)
METHOD:
FRYING THE EGGPLANT: To a heated pan add 2 tablespoons of cooking oil, chopped eggplant, 1/2 teaspoon of salt and fry on medium high to high heat until it is nicely browned. We are trying to get rid of the moisture from the eggplant and roasting it at the same time so DO NOT cook on low heat otherwise the eggplant will turn mushy. Once roasted, remove from the pan and set aside.
To the same pan add 1 to 2 tablespoons of oil, onion, red and green bell pepper and fry on medium-high until the onion starts to caramelize and the peppers are nicely fried. Now add the cooked/drained chickpeas, chopped garlic, ground cumin, paprika, cayenne pepper, salt and fry the chickpeas on medium-high heat for another 3 minutes or until the chickpeas are nicely fried.
(PLEASE NOTE: At any point if you notice the pan is getting over heated reduce the heat.)
Add the strained tomatoes, roasted eggplant, fresh chopped tomatoes, water and mix well. Bring it to a boil and cover and cook on medium low heat for about 20 minutes. Once cooked uncover and turn the heat to medium high. Cool for another 2 minutes or until the stew slightly thickens. Turn off the stove and garnish it with freshly ground black pepper, parsley and olive oil.
Mix well and serve it with your favourite kind of flatbread and a green side salad.
IMPORTANT TIPS:
– DO NOT fry the eggplant on low heat otherwise the eggplant will turn mushy
– Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated the reduce the heat
– If the stew gets too thick, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
– The garnish is what completes the dish so please do not skip any of the ingredients. Also, add a good quality olive oil it enhances the dish tremendously
Enjoy!
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