Chickpea Stew

Name: Chickpea Stew
Total time: 1500 s
Yield: 2-3 servings
Cuisine: American
Ingredients: 1 can chickpeas (16 oz); 1 jalapeño pepper (diced); 1/2 green pepper; 1 tomato (chopped); 1/2 eggplant (peeled and diced); 1/2 cup tomato sauce; 2 tbsp Extra virgin olive oil; 1/4 tsp thyme; 1/4 tsp rosemary; 1 tbsp fresh cilantro (chopped); Salt and pepper to taste

Veggie K @VeggieK

Being a cook is being an artist —You can mix ingredients in your fridge or pantry and get creative results! I had some chickpea cans I wanted to use and I decided to make this vegetarian strew which turned out delicious ! I used vegetables I had in my fridge and you can too! You can substitute the green peppers for red/orange/ yellow or add any vegetables you already have like celery or carrots. The important thing is that you make it with love and you get creative while doing it.

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Ingredients

25 minutes

2-3 servings

1 canchickpeas (16 oz)
1jalapeño pepper (diced)
1/2green pepper
1tomato (chopped)
1/2eggplant (peeled and diced)
1/2 cuptomato sauce
2 tbspExtra virgin olive oil
1/4 tspthyme
1/4 tsprosemary
1 tbspfresh cilantro (chopped)
Salt and pepper to taste

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Steps

25 minutes

1

Start by assembling all ingredients. Don’t forget to wash the vegetables.
2

Heat over medium heat a deep pot with 2tbsp of extra virgin olive oil. Add eggplant and cook covered for 3 minutes, mixing occasionally. Add a generous pinch of salt, mix and cook covered for 5 minutes or until slightly tender.
3

Add the jalapeño peppers and green peppers to the pot, mix well and let it cook covered for 5-7minutes.
4

Add the thyme, rosemary, black pepper and chopped tomato to the pot, mixing all ingredients together and then covering it. After 3 minutes add the chickpeas and tomatoes sauce and mix again. Note: you can add a little water after if you like a runnier sauce
5

Once all the flavors have been incorporated (about 4 -5 minutes) you can add the fresh cilantro.
6

Serve warm with yellow rice or mashed potatoes and enjoy !