Armenian Eggplant Chickpea Stew

Armenian Eggplant Chickpea Stew

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Tagora d’Ark

Tagora d’Ark

Community member

"This is a very simple yet very hearty stew. In Armenian cuisine eggplants are widely used, and there are plenty of preparation methods for them. They provide a good amount of fiber, vitamins and minerals in few calories. Chickpeas (aka garbanzo beans) are an excellent source of plant-based protein which helps prevent diabetes and aid in weight loss. You can enjoy this stew with fresh crispy pieces of baguette or simply top your rice with it. Բարի ախորժակ:"
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
1
large eggplant
1
medium onion
400 g
canned diced tomato or 2-3 fresh large tomatoes, cut
2 cloves
garlic
1
canned chickpea (drained)
1 tsp
dried mint or any of your favorite dried or fresh herbs
1 pinch
salt
1 pinch
pepper
½ tsp
ground cumin
1 tbsp
chives (optional)
2 tbsp
olive oil (for frying)

Utensils

knife, cutting board, saucepan (with lid), 2 wooden spoons

  • Step 1/5

    Finely chop the onion. Cut eggplant into medium-sized cubes.
    • 1 large eggplant
    • 1 medium onion
    • knife
    • cutting board

    Finely chop the onion. Cut eggplant into medium-sized cubes.

  • Step 2/5

    Heat the olive oil in a large saucepan. Add chopped onion and sauté until translucent.
    • 2 tbsp olive oil (for frying)
    • saucepan (with lid)
    • wooden spoon

    Heat the olive oil in a large saucepan. Add chopped onion and sauté until translucent.

  • Step 3/5

    Add tomatoes and eggplants, cook covered 7-10 minutes, stirring occasionally.
    • 400 g canned diced tomato or 2-3 fresh large tomatoes, cut
    • wooden spoon

    Add tomatoes and eggplants, cook covered 7-10 minutes, stirring occasionally.

  • Step 4/5

    Mix in drained chickpeas, garlic, spices and herbs. Cook a few more minutes. Season with salt to taste.
    • 2 cloves garlic
    • 1 canned chickpea (drained)
    • 1 tsp dried mint or any of your favorite dried or fresh herbs
    • 1 pinch salt
    • 1 pinch pepper
    • ½ tsp ground cumin

    Mix in drained chickpeas, garlic, spices and herbs. Cook a few more minutes. Season with salt to taste.

  • Step 5/5

    Sprinkle with chopped chives or parsley leaves and serve.
    • 1 tbsp chives (optional)

    Sprinkle with chopped chives or parsley leaves and serve.

  • Enjoy your meal!

    Armenian Eggplant Chickpea Stew

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