Charred Eggplant and Chickpea Stew

Ingredients

  • 6 small globe eggplants (each measuring about 8” long by 4” wide at the base)
  • 4 medium red bell peppers
  • ¼ cup extra virgin olive oil
  • 2 cups yellow onions, chopped
  • 6 minced garlic cloves
  • 1 teaspoon cumin
  • 1 teaspoon sweet Hungarian paprika
  • + 12 more ingredients
    • 1 tablespoon ras el hanout
    • 1 tablespoon harissa (or follow the link to make your own!)
    • ¼ cup red wine
    • 4 cups water or vegetable broth
    • 6 medium tomatoes or 3 large tomatoes, chopped
    • 2 tablespoons sherry vinegar
    • 2 teaspoons sugar
    • 2 ½ teaspoons Kosher salt
    • 2 ½ teaspoons lemon juice
    • 3 tablespoons mint
    • 3 ½ cups cooked chickpeas
    • Balsamic vinegar (optional)

View full recipe at SpringPad

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