Eggplant and Chickpea Stew

Instructions

1. Step 1

   Cut the eggplant into 2.5 cm cubes.

   Ingredients used: 700.0 gr Eggplant

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in the Dutch oven over medium heat. Brown the eggplant, stirring occasionally, then transfer it to a plate.

   Timer: 10 min (fixed)

   Ingredients used: 45.0 ml Olive Oil

   Cookware: Dutch oven, plate, wooden spoon

3. Step 3

   Add the onion to the same pot and cook over medium heat until softened.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Onion

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the garlic, tomato paste, cumin, smoked paprika, and coriander. Stir until fragrant and the tomato paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 2.0 gr Ground Coriander, 4.0 gr Ground Cumin, 4.0 gr Smoked Paprika, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Stir in the tomatoes, chickpeas, vegetable stock, salt, and black pepper. Bring the stew to a gentle simmer over medium heat.

   Ingredients used: 800.0 gr Canned Tomato, 480.0 gr Chickpea, 1.0 gr Ground Black Pepper, 6.0 gr Salt, 375.0 ml Vegetable Stock

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Return the browned eggplant to the pot. Cook uncovered over low heat until the eggplant is tender and the stew has thickened.

   Timer: 25 min (fixed)

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Remove the pot from the heat, then stir in the lemon juice and parsley. Taste and serve hot.

   Ingredients used: 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: Dutch oven, wooden spoon