Eggplant Chickpeas

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 My Quick Version:

1.5 eggplants (I used 2 think and long eggplants)

2 tablespoons tomato paste

1/2 tablespoon Onion powder

3/4 small can of chickpeas

Salt

Slice eggplants in circles and put in oven tossed in olive oil on a cooking sheet in 400 degree oven for 20 minutes or so until golden brown, sprinkle with salt. Flip mid-way.

Put tomato paste in a pan, add 1/2 cup of water (add more if needed, this is a stew, so there should be some sauce) and mix well, add onion powder, mix, add chickpeas and let cook for a while to soften chickpeas. When eggplants are cooked, add them in and toss.

Here is the original Lebanese recipe:

https://thelemonbowl.com/lebanese-eggplant-and-chickpea-stew/

Ingredients
 

  • 1 eggplant (cubed)
  • ¼ cup olive oil (divided)
  • 1 medium onion (thinly sliced)
  • 2 cloves garlic (minced)
  • ¼ cup tomato paste
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne (optional)
  • 15 ounces canned chickpeas (drained and rinsed)
  • salt and pepper (to taste)
  • parsley (minced, optional garnish )

Instructions
 

  • Pre-heat oven to 450 degrees and line a baking sheet with foil. Spray with cooking spray before spreading eggplant cubes on the prepared pan. Drizzle with 2 tablespoons of the olive oil, salt and pepper then toss well to coat. Roast until tender, caramelized and slightly browned, about 10-15 minutes, tossing once halfway through.
  • While eggplant is roasting, heat the remaining 2 tablespoons of olive oil in a medium sauce-pot over medium-high. Add the onions and garlic plus a sprinkle of salt and pepper. Saute until onions start to caramelize and soften, about 8-10 minutes. Sprinkle with cinnamon, cumin, smoked paprika and cayenne and heat until fragrant, about 30-45 seconds.
  • Add tomato paste in to the pan and heat for 1 minute. Stir in two cups of water plus another big pinch salt and pepper. Bring to a boil then stir in roasted eggplant and chickpeas. Return to boil then reduce to low. Simmer for 30 minutes. Check for seasoning and adjust accordingly before serving. Garnish with minced parsley to serve if you wish.