Mediterranean Chickpea Stew


  • ¼ cup extra-virgin olive oil
  • 1 large red onion, chopped
  • 1 small bunch Italian parsley, minced
  • 2 cloves garlic, minced
  • 1 small carrot, coarsely shredded
  • 1 small eggplant, cubed
  • 2 cups cooked, sodium-free chickpeas, drained
  • 1 cup cherry tomatoes, halved
  • ½ cup vegetable broth, or more as needed
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • Directions

  • Step 1

    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.


  • Step 2

    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.

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