Chickpea & Eggplant Stew

This delightfully rich stew combines two middle eastern staples to create a mouthwatering stew of eggplant and chickpeas. A full-bodied tomato sauce complemented by molasses, zesty lemon and sweet roasted garlic is what makes this dish so unique. It’s simple to make, delicious to eat, and filling.

Ingredients

• 2 small aubergines (eggplants) or one large, slices into 1/4 inch rounds
• 2 tbsp olive oil + 1 tsp
• 3 cloves garlic cloves, minced
• 3 cloves garlic cloves, whole
• 1 15 ounce can of low or no salt plum tomatoes
• 1/2 tbsp tomato paste
• 1 ½ teaspoon sugar
• ½  teaspoon fresh ground seasalt
• 2 t teaspoon freshly squeezed lemon juice
• 1 tablespoon molasses
• 1 15 ounce can low-salt chickpeas
• Handful of fresh parsley leaves, chopped (or Cilantro)

Preparation

1. Preheat the oven to 475° F.
2. Wrap the garlic cloves in foil.
3. Brush both sides of the eggplant slices with the olive oil and bake for about 8 minutes. Turn the slices over and cook a further 8 minutes, along with ½  the garlic cloves.

*The rounds should be shriveled and slightly brown. Remove from the oven and set aside.

4. While the eggplant is cooking, sauté the remaining ½ garlic cloves in the remaining teaspoon of olive oil (use a large sauté pan or skillet) for 30 seconds.
5. Add the can of tomato along with the tomato paste, sugar, salt, and lemon juice. Simmer over medium heat for five minutes before adding the molasses, chickpeas, and eggplant slices.
6. Allow the stew to continue simmering for another 10-15 minutes, tossing in most of the parsley.
7. Garnish with remaining parsley just a few minutes before serving.