Chickpea Stew with Eggplants, Tomatoes, and Peppers
- 1 1/2 pounds eggplant, stems removed, cut into 1-inch chunks
- Salt and black pepper
- 6 tablespoons olive oil, divided
- 1 large onion, cut into 1-inch pieces
- 1 large bell pepper, stemmed, seeded, and cut into strips
- 2 zucchini, cut into 1-inch thick rounds
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 2 garlic cloves, minced
- 1 cup tomato sauce
- 1 cup water
- One 15-ounce can chickpeas, drained
- 8 sprigs cilantro, stems discarded, leaves chopped
- 8 sprigs parsley, stems discarded, leaves chopped
- Harissa, to taste
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Bell pepper, large (1)
- Chickpeas (1 15-ounce can)
- Cilantro (8 sprigs)
- Eggplant (1 1/2 pounds)
- Onion, large (1)
- Parsley (8 sprigs)
- Zucchini (2)
- Condiments
- Harissa (1)
- Tomato sauce (1 cup)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil (6 tablespoons)
- Paprika (1 teaspoon)
- Salt and black pepper (1)
- Turmeric (1/2 teaspoon)
- Drinks
- Water (1 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 5, 2011 (1 year ago).
87 people saved this recipe.
