Recipe of Homemade Aubergine & chickpea stew
Hi everyone, hope you had a good day today. Today I'm going to show you how to make a signature dish, how to quickly make eggplant and chickpea stew. One of my favorite gourmet recipes. This time I'm going to make it a little tastier. It will smell and look delicious.
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Many things affect the taste of eggplant and chickpea stew, starting with the type of ingredients, then the choice of fresh ingredients, and the ability to prepare and serve the dishes. Do not worry if you want to make a delicious eggplant and chickpea stew at home, because if you already know this trick, this dish can be used as an unusual dish.
The number of servings for eggplant and chickpea stew is 2 people. So be sure that this section is enough to serve you and your beloved family.
Additionally, the time needed to steam eggplant and chickpeas is estimated to be around 2 hours and 15 minutes.
To proceed with this particular recipe, we must first prepare some ingredients. Eggplant and Chickpea Stew can be made with 12 ingredients and 3 steps. Here's how you can get it.
Remove the slow cooker to make this stew. Sprinkled with toasted pine nuts and served on a cracker, it's a healthy and nutritious vegan meal, taken from https://www.bbcgoodfood.com/recipes/aubergine-chickpea-stew.
Ingredients and spices for eggplant and chickpea stew.
- 100 g dried chickpeas (soaked for 6-8 hours)
- 1 tablespoon extra virgin olive oil (plus extra for serving (optional)
- 1 onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tablespoon baharat (can be omitted)
- 1 teaspoon ground cinnamon
- 1 bunch flat-leaf parsley (finely chopped stem, coarsely chopped leaves, for serving)
- 1 large eggplant (cut into 2cm slices)
- 2 finely chopped tomatoes or 1400g finely chopped tomatoes.
- 1 3/2 tablespoons lemon juice or 1/2 lemon (squeezed)
- 75 g cashews or pine nuts (original) (toasted, to serve)
- 3 tortillas or tortillas (for serving (optional)
Instructions for making eggplant and chickpea stew
- Drain the peas and boil them in salted water. Boil for 10 minutes, then strain.
- Heat the oil in a skillet over medium heat and sauté the onion for 10 minutes or until beginning to soften. Add the garlic, allspice and cinnamon and cook for 1 minute. Add the chickpeas, parsley stem, eggplant, tomato and half a kettle of hot water and cook, covered, over medium heat for 2 hours. (To start, pour the onion mixture into a slow cooker and add the chickpeas, parsley stems, eggplant, tomatoes and a cup of water. Season. Cook, covered, over high heat for 2 hours, then
- Add lemon juice, then sprinkle with walnuts and parsley. Keep stirring until most of the water has evaporated, then pour into bowls. Drizzle with olive oil and serve with pita bread or pita bread if desired.
While that's by no means the end of all quick and easy dinner recipes, it's a good idea to think about. This should boost your creativity, allowing you to prepare delicious family dinners without overcooking.
So here is an unusual dish on how to make the perfect eggplant and chickpea stew. Thanks for reading. I'm sure you can do it at home. There will be interesting recipes for food at home. Don't forget to bookmark this page in your browser and share it with your family, friends and colleagues. Thanks for reading. Go cook.