Aubergine And Garbanzo Stew Recipe Recipe

Name: Aubergine And Garbanzo Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lrg Aubergine (2 1/2 - 3 lbs), peeled; 1/2 c. Extra virgin olive oil; 1 lrg Spanish onion, coarsely minced; 1 lrg Carrot, coarsely minced; 1 c. Liquid removed garbanzo beans (chick peas, cici beans); 1 lrg Clove garlic (I'd add in more); 1 tsp Kosher salt; 1/2 tsp Fresh grnd black pepper, or possibly to taste; 1/4 tsp Grnd allspice; 3 lrg Tomatoes, peeled and coarsely minced (I'd use canned, crushed or possibly whole); 1 tsp Dry mint; 2 Tbsp. Chopped fresh cilantro

Servings: persons

1 lrg Aubergine (2 1/2 - 3 lbs), peeled
1/2 c. Extra virgin olive oil
1 lrg Spanish onion, coarsely minced
1 lrg Carrot, coarsely minced
1 c. Liquid removed garbanzo beans (chick peas, cici beans)
1 lrg Clove garlic (I'd add in more)
1 tsp Kosher salt
1/2 tsp Fresh grnd black pepper, or possibly to taste
1/4 tsp Grnd allspice
3 lrg Tomatoes, peeled and coarsely minced (I'd use canned, crushed or possibly whole)
1 tsp Dry mint
2 Tbsp. Chopped fresh cilantro

1
Cut aubergine in half lengthwise, and lenghtwise again into 1 inch strips.
2
Cut each strip into 1 1/2 inch lengths.
3
In large, non-reactive saucepan, heat the oil.
4
Add in onion, and stir over medium heat till softened, 3-4 min.
5
Add in carrot, beans, garlic, salt & pepper and allspice.
6
Cover and simmer, stirring occasionally in a folding motion, for 10 min.
7
Add in tomatoes and sufficient water to bring liquid to half the depth of the solids.
8
Cover and continue cooking for 20 min.
9
Stir in the mint, cover and cook till aubergine is very tender, about 10 min more.
10
Serve warm, room temperature , or possibly cool.
11
Stir in cilantro just before serving.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lrg Aubergine (2 1/2 - 3 lbs), peeled, 1/2 c. Extra virgin olive oil, 1 lrg Spanish onion, coarsely minced, 1 lrg Carrot, coarsely minced, and more.

Yes, Aubergine And Garbanzo Stew Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine And Garbanzo Stew Recipe

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