Mediterranean Chickpea Stew

Name: Mediterranean Chickpea Stew
Total time: 50
Yield: 4
Ingredients: 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

Recipe by Buckwheat Queen from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

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¼ cup extra-virgin olive oil
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1 large red onion, chopped
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1 small bunch Italian parsley, minced
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2 cloves garlic, minced
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1 small carrot, coarsely shredded
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1 small eggplant, cubed
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2 cups cooked, sodium-free chickpeas, drained

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1 cup cherry tomatoes, halved
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½ cup vegetable broth, or more as needed
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1 tablespoon dried oregano
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1 teaspoon dried thyme
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½ teaspoon cayenne pepper
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salt and ground black pepper to taste

Instructions

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.
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.