I Make This Eggplant Chickpea Stew Recipe Every Week! | Tasty and Easy Vegan Recipe
Looking for a delicious and simple vegan recipe? This eggplant chickpea stew is a must-try! Made with tender chickpeas, flavorful eggplants, and a rich tomato sauce, this stew is perfect for any weeknight meal. The combination of flavors and textures will leave you craving for more. Serve it with feta cheese or eggs for an extra touch of indulgence. Don't miss out on this tasty dish – give it a try today!
Ingredients:
- 1/2 tsp baking soda
- 1 litre of water
- 250 g chickpeas
- 1 onion
- 2 laurel leaves
- 1 kg eggplants
- 1 tsp salt
- 20 ml olive oil
- 1 chopped onion
- 1 clove of garlic
- Salt
- Black pepper
- 500 ml tomato juice
- Allspice
- 1 laurel leaf
- Baking paper
- Parsley
Cooking steps:
- Soak the chickpeas in water for 8-10 hours, then wash them.
- In a pot, boil 1 liter of water and add the soaked chickpeas, onion, and laurel leaves. Boil for 5 minutes, remove the foam, and simmer for about 50 minutes until the chickpeas are tender.
- Cut the eggplants into pieces, add them to salted water, and let them sit for 10 minutes. Then, wash the eggplants.
- Preheat the oven to the grill function, and bake the eggplants for 5 minutes with some olive oil.
- In a separate pan, heat olive oil and sauté the chopped onion and garlic until fragrant. Season with salt and black pepper.
- Add the tomato juice, simmer for 5 minutes, then strain the chickpeas and remove the onion and laurel leaves.
- Check if the chickpeas are tender, and then add them to the pan along with the baked eggplants. Stir in the tomato sauce and add some water if needed.
- Place a laurel leaf and soaked baking paper on top of the stew and bake at 180°C/356°F for about 50 minutes.
- Garnish with parsley, and if desired, serve with feta cheese or eggs. You can also drizzle some olive oil for extra flavor. Enjoy this delicious and satisfying eggplant chickpea stew – it's a true delight!
