Mediterranean Chickpea Stew
Serves: 8
Prep time: 20 min
1 large onion, chopped
4 cloves garlic, minced
1 large eggplant, chopped into small 1” squares
3-14 oz cans stewed tomatoes
4 cups cooked chickpeas
2 tsp salt
1 1/2 tsp nutmeg
1 tsp black pepper
2 Tbsp olive oil
Sauté onion in olive oil until soft. Add garlic and seasonings and sauté for 3 more minutes. Put all ingredients into baking dish with lid. Cook covered for 45 minutes at 375. Serve alone or with brown basmati rice.
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