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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