Description
Rich and meaty with a dash of heat, Romani Eggplant Chickpea Stew, straight from my grandmother’s kitchen. Braised tomatoes, peppers and chickpeas in a hearty broth with roasted eggplant, handfuls of herbs and the surprising crunch of walnuts.
Ingredients
Units
Scale
- 2 eggplants, sliced lengthwise into 1/2-inch slabs
- 4 garlic cloves, crushed or diced fine
- 2 shallots, finely chopped
- 2 tablespoons tomato paste
- 2 teaspoons paprika
- 1 teaspoon cumin
- 2 red onions, halved and finely sliced
- 3 red/yellow peppers, roughly chopped
- 1 green pepper, roughly chopped
- 2 hot chilis, halved and finely chopped (optional)
- 4 Roma tomatoes, roughly chopped
- 1 – 439g (15.5-ounce) can chickpeas, drained & rinsed
- 2 cups vegetable/chicken stock, or water
- 1/2 teaspoon sugar (if needed)
- 1/2 cup walnuts, roughly chopped
- 1/4 cup cilantro, roughly chopped, divided
- 1/4 cup fresh basil, roughly chopped
- 1/4 cup flat-leaf parsley roughly chopped,
- olive oil
- salt and pepper – to taste
Instructions
- Pre-heat oven to 400°f (205°C). Arrange eggplant slices flat on a baking rack over a sheet pan and salt liberally. Allow to stand about 15 minutes, while preparing the rest of the vegetables needed, then remove excess moisture now drawn to the surface by the salt with paper towels. Chop eggplant into chunky cubes, toss with a liberal amount of olive oil, salt and pepper and distribute evenly on a parchment-lined baking sheet. Roast at 400°f (205°C) for about 20 minutes, turning at the ten-minute make to get even colour, then remove from the oven and rest until needed.
- In a large saucepan, over medium-high heat start your sauce with a good measure of olive oil. Sautee your shallots, until lightly coloured, for about 3 minutes. Then add garlic and sweat, for about 2 minutes. Next, add tomato paste and cook, stirring constantly, until it goes from a dark red to amber-orange. Add both paprika and cumin then add red onions, toss and cook for 2 minutes. NOTE: Reduce heat if anything starts to burn, controlling your heat is essential.
- Now add your vegetables in quick succession; peppers, tomatoes, chickpeas and chili peppers then gently turn to combine. Add stock, reduce heat to medium-low. Stir to combine then cover with a tight-fitting lid, or tin foil, and braise for about ten minutes.
- By the time your vegetables are beginning to get tender, the eggplant should be roasted. At this point; check seasoning and adjust salt and pepper to taste. If you’re preparing ahead of time, this dish can hold for the day until you’re ready to serve and finish, or even fridge and hold for a day, as part of a make-ahead meal.
- To finish; add walnuts, and fresh herbs, mix and serve immediately. Perfect as a vegan/vegetarian main or as a side with roasted or grilled meats.
Notes
If your Romani Eggplant Chickpea Stew is too loose or watery you can either a) turn up your heat and boil off some liquid or b) add a quick cornstarch slurry (1 – 2 teaspoons cornstarch with about a tablespoon of water) over high heat to thicken. This dish should be thick and have a smooth, clean sauce that’s never greasy.
- Prep Time: 30 Minutes
- Cook Time: 40 Minutes
- Category: Stews
- Method: Braising
- Cuisine: Romani