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.

About the Author: Becky Curtis

After a horrific car accident nearly took her life and her own long and complex recovery journey, Becky has assembled a vibrant team of specially-trained coaches—healthcare professionals who have gained proficiency in teaching and coaching, many who live successfully with chronic pain. Becky travels extensively to speak about the role of health coaching in pain management and has been a regular speaker at PAINWeek®, and many other conferences, in addition to coaching and managing TCC’s program. She lives in Utah with her husband and dog, Quigley.

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