Eggplant & Chickpea Stew

This easy vegan recipe with chickpeas & eggplant is a nutritious, delicious & sustainable dish. The combination of olive oil, fresh tomatoes & basil leaves really brings out the Mediterranean flavors of this meal

See video below

---

Ingredients

• 1 large onion
• 3 tbsp. avocado oil
• 3 large eggplants
• 2 cans chickpeas (15.5 oz each)
• 5 medium tomatoes
• 1/2 serrano pepper (optional)
• 1 tsp. salt
• 1/8 tsp ground black pepper
• 1/2 cup water
• 1 tbsp. olive oil
• 2-3 basil leaves

Servings: 8
Prep & Cook Time: 1 hr

Directions

• Peel and chop the onions (medium dice)
• Add 1 tbsp. avocado oil and onions to a skillet
• Sauté 5-10 minutes on low heat & then set aside in a bowl
• Peel (zebra stripes) and chop the eggplants (medium dice)
• Mix the eggplants with the remaining avocado oil in a bowl
• Add the eggplants to the skillet
• Cover and cook on low heat for 25-30 minutes (stirring every 10 minutes)
• Open the chickpea cans
• Add the chickpeas and the liquid to a pot & cook on low heat for 10-15 minutes
• Chop the tomatoes (medium dice)
• Add cooked onions, chickpeas, serrano pepper, tomatoes, salt, pepper, & boiling water to the eggplants
• Cover and cook for 20 minutes on low heat
• When done, drizzle olive oil and garnish with a chiffonade of basil
• Enjoy with cooked cracked wheat (bulgur) or brown rice

#glutenfree #legumes #lunch/dinner #vegan #vegetarian