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!
Eggplant & Chickpea Stew
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
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.