Hey you all !
I’m so sorry but lately I’m super busy and spending time translating my posts is time I don’t have.
So I’ll just translate the recipe itself for you !
I hope you’ll enjoy it anyway …
The recipe, Chef !
Eggplant Stew with Tomato and Chickpeas
- 1 large eggplant
- 2 tablespoons olive oil
- 1 onion
- 2 garlic cloves
- 400 g tomato pulp
- 1 tablespoon honey
- 3 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 200 g canned chickpeas
- Herbs (coriander, mint or basil)
Cut your eggplant in 1 cm cubes.
Mince the onion and stir fry with the olive oil in your casserole for 1 minute. Add the eggplant cubes and 2 teaspoons of ground cumin.
Add the grated garlic and put the lid. Leave at medium heat for 5 minutes, mix from time to time.
Pour the tomato pulp, 1/2 cup of water, the honey and the rest of the spices. Add salt.
Cook at low heat with lid for 1 hour 15 minutes.
Add finally the chickpeas and adjust seasoning. Cook 15 more minutes.
When serving, chop the herbs and spread them on your eggplant stew.