chick pea stew
- Categories
- Soup/stew
- Vegetarian
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Eggplant |
| 2 larges | Onions Chopped |
| ¼ cup | Olive Oil |
| 2 | Garlic Cloves Crushed |
| 1 can | (15 Oz) Tomatoes |
| ½ cup | Dried Chick Peas |
| OR | |
| 1 can | (15 Oz) chick peas Drained |
| Black Pepper |
1. Cut Eggplant Into ½ Inch Dice, Sprinkle With Salt, Place in a Colander, Put a Weight on Top and Leave for 30 Minutes.
2. Rinse Eggplant and Gently Squeeze Out as Much Liquid as You Can.
3. Preheat the oven To 400 F.
4. Saute the Onion in Half the Oil in a Large Saucepan for 10 Minutes. Remove With a Slotted Spoon and Saute the Eggplant Pieces in the Remaining Oil until Crisp and Lightly Browned. Drain on Paper Towels.
5. Put the Eggplant and Onion Into An Ovenproof Dish, Then add the Garlic, Tomatoes, Chick Peas and Pepper. Mix Well. Cover and bake for 40-60 Min. Garnish With Fresh Mint Leaves.
Similar recipes
- Chick pea & spinach curry
- Chick pea & spinach soup
- Chick pea & vegetable soup
- Chick pea and vegetable soup
- Chick pea soup
- Chick peas 'n' pasta
- Chick-pea salad
- Chick-pea walnut burgers
- Chick-peas
- Chicken and chick peas
- Chole (chick peas)
- Curried chick pea casserole
- Pasta with chick peas
- Quick chick
- Red chick
- Spiced chick peas
- Spicy chick peas
- Sprouting chick peas
- Stewed tomatoes with chick peas
- Vegetable chick pea salad
Random recipe of the day
Follow us
