EGGPLANT AND CHICKPEA STEW

Eggplant and Chickpea Stew image

Provided by Nigella Lawson

Categories dinner, soups and stews, main course

Time 50m

Yield 6 servings

Number Of Ingredients 11

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Ingredients

3 tablespoons olive oil
2 onions, chopped into 1/2-inch chunks
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 1/2 teaspoons salt, or as needed
2 eggplants, diced into 1-inch cubes (6 1/2 cups)
1/2 cup white wine
1 3/4 cups canned crushed tomatoes
3 cups drained, canned chickpeas (garbanzos)

Steps:

Place a flameproof casserole or other large, wide pan over medium heat, and heat oil. Add onion, and sauté until slightly softened, about 2 minutes. Stir in garlic, coriander, cumin, paprika and salt.
Add eggplant and stir until well-coated with oil and spices and beginning to soften, about 3 minutes. Add wine, and bring mixture to a simmer. Add tomatoes and chickpeas and stir well. Bring mixture to a boil, then cover and reduce heat to as low as possible. Simmer, stirring occasionally, for 40 minutes.
Allow stew to cool a bit, then serve warm, rather than piping hot. If desired, serve as a side dish with herbed and butterflied leg of lamb.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1029 milligrams, Sugar 12 grams