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Mediterranean Chickpea Stew
Mediterranean Chickpea Stew
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Mediterranean-inspired stew with chickpeas, eggplant, onions, tomatoes, and a generous drizzle of olive oil - a flavorful family favorite.
Ingredients:
  • 0.25 cup extra-virgin olive oil
  • 1 large red onion, chopped
  • 1 small bunch Italian parsley, minced
  • 1 small carrot, coarsely shredded
  • 1 small eggplant, cubed
  • 2 cups cooked, sodium-free chickpeas, drained
  • 1 cup cherry tomatoes, halved
  • 0.5 cup vegetable broth, or more as needed
  • 1 tablespoon dried oregano
Instructions:
  • In a Dutch oven, warm olive oil over medium heat. Sauté onion until soft and translucent, around 5 minutes. Mix in parsley and garlic; cook for an additional 2 minutes. Stir in shredded carrot; cook for 1 to 2 minutes. Add cubed eggplant and sauté for 2 to 3 minutes.
  • Combine chickpeas, tomatoes, broth, oregano, thyme, and cayenne pepper in a pot. Bring to a boil, then simmer until stew thickens and veggies are tender, about 15 minutes. Adjust consistency with more broth if needed. Season to taste with salt and pepper.

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