Name: Mediterranean Chickpea Stew
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Extra-virgin olive oil - ¼ cup; Red onion, chopped - 1 large; Italian parsley, minced - 1 small bunch; Garlic, minced - 2 cloves; Carrot, coarsely shredded - 1 small; Eggplant, cubed - 1 small; Cooked, sodium-free chickpeas, drained - 2 cups; Cherry tomatoes, halved - 1 cup; Vegetable broth, or more as needed - ½ cup; Dried oregano - 1 tablespoon; Dried thyme - 1 teaspoon; Cayenne pepper - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon

Ingredients for - Mediterranean Chickpea Stew

1. Extra-virgin olive oil ¼ cup

2. Red onion, chopped 1 large

3. Italian parsley, minced 1 small bunch

4. Garlic, minced 2 cloves

5. Carrot, coarsely shredded 1 small

6. Eggplant, cubed 1 small

7. Cooked, sodium-free chickpeas, drained 2 cups

8. Cherry tomatoes, halved 1 cup

9. Vegetable broth, or more as needed ½ cup

10. Dried oregano 1 tablespoon

11. Dried thyme 1 teaspoon

12. Cayenne pepper ½ teaspoon

13. Salt and ground black pepper to taste ½ teaspoon

How to cook deliciously - Mediterranean Chickpea Stew

1 . Stage

Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.

2 . Stage

Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.