Eggplant and Chickpea Stew

December 26, 2018
Created by Harmons
1 hour 30 minutes
Serves 4
  • 1 oz dried porcini mushrooms
  • 3 cups hot water
  • 2 large eggplants (about 1 1/2 lb each)
  • 3 Tbsp olive oil, divided
  • 2 large onions, thinly sliced
  • 6 cloves garlic, minced
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 2 tsp ground oregano
  • 1 cinnamon stick
  • Salt and freshly ground pepper
  • 1 bay leaf
  • 1 (28 oz) can chopped tomatoes
  • 1/2 lemon, juiced
  • 1/4 cup minced fresh flat-leaf parsley

Preheat oven to 400.°

In a bowl, combine dried mushrooms and hot water. Let stand for 30 minutes. Strain and set the liquid aside. Chop mushrooms and set aside.

Cut off eggplant stems, peel, and cut in half lengthwise. Drizzle cut sides with 2 tablespoons oil. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes. Let stand until cool enough to handle. Cut into 1″ cubes and transfer to a large bowl.

Meanwhile, in a large Dutch over over medium heat, heat remaining 1 tablespoon oil. Add onions and cook, stirring frequently, until softened, 3-6 minutes. Add garlic, chickpeas, oregano, cinnamon stick, salt, pepper, bay leaf, tomatoes, lemon, and chopped mushrooms. Stir to combine. Add reserved mushroom-soaking liquid, bring to a boil and cook, stirring occasionally, for 20 minutes. Remove cinnamon stick and bay leaf. Stir in parsley.

Serving size: 1/4th of recipe, 370 calories; 13g total fat (1.5g saturated); 610 mg sodium; 54g carbohydrates; 18g dietary fiber; 20g sugar; 12g protein