0

What’s For Dinner Tonight? Eggplant and Chickpea Stew

 

Tonight I am in a stew kinda mood – something I can put into a bowl and just relax at the table and satisfy my hunger for something hearty and delicious.

I make this stew when I feel like I need something comforting and delicious to eat. As a
stand-alone meal, this vegetable meat stew hits the spot, but it also makes a wonderful side dish if you keep it pareve for any chicken or fish meal you may be serving or as a stand alone pareve meal. This stew freezes beautifully and is usually even better the next day!

Fullscreen capture 1262011 21332 PM

Eggplant & Chickpea Stew

Ingredients
2 medium eggplants
2 Tbsp olive oil
1 large red onion, diced*

1 lb beef stew pieces

3 pieces of Dark meat chicken cutlets, cut into bite size pieces
1 large red bell pepper, cored,
seeded, and cut into 1-inch pieces
2 cloves garlic, thinly sliced
2 tsp cumin
1 tsp cinnamon
1 tsp chili powder
Pinch of black pepper
2 cup vegetable broth or water
5 plum tomatoes, peeled, quartered
lengthwise, and seeded, or 114.5-oz. can diced tomatoes
2 15-oz. cans chickpeas, rinsed and drained
Kosher salt

Directions
Heat broiler on high.
Cut the eggplant crosswise into –inch rounds and brush both sides with olive oil. Broil until golden on each side. Let cool, and cut into 1-inch pieces.

In a deep saucepan, heat 2 tablespoons olive oil over medium heat.
Add the onion and  sautee for 2-3 minutes until slightly wilted. Sprinkle the beef and chicken pieces with a  little salt and pepper and then add to the onions.Mix with the onions and cook for about 5-6 minutes. Add the red pepper, and saute . Add garlic and all the spices.
Add 1 cup broth and bring to a boil,stirring juices from the bottom of the pan.
Add tomatoes, eggplant, chickpeas, and rest of broth.
Bring to a boil, then lower heat and simmer, covered, for about 1 hr or until vegetables are tender and the meat is fully cooked, stirring occasionally.
Add salt and pepper to taste.

Shortcut: To save a little time, you can throw everything in the pot and skip the first step of broiling the eggplant.

 

 

Print Friendly
Print Friendly and PDF

About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Leave a Reply




If you want a picture to show with your comment, go get a Gravatar.

Jewish Newspaper