Chickpea Stew

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 (5 ounce) cans chickpeas
• 1 small eggplant (aubergine)
• 1 -2 sweet pepper (yellow, orange or green)
• 2 zucchini (or other summer squash)
• 2 (5 ounce) cans stewed tomatoes
• 1 small onion
• 2 garlic cloves
• 1 cinnamon stick
• 1 teaspoon cumin
• 1/2 teaspoon cayenne
• 1 -2 teaspoon basil
• salt
• olive oil

Recipe

• 1 sauté the spices for about 1 minute in 2 tablespoons of olive oil; then add chopped onion, peppers and garlic.
• 2 add sliced zucchini and more oil if needed.
• 3 add diced eggplant.
• 4 at this point you will probably need to add more oil, since the eggplant absorbs a lot of it.
• 5 when all is sautéed, add chickpeas but do not drain the liquid and tomatoes.
• 6 basil can be added at the last minute before serving over steamed rice.
• 7 these ingredients can be varied according to your taste and imagination.
• 8 i have tried many variations, such as adding sweet potatoes, other spices and substituting 1 10-oz can black beans for 1 10-oz can of chickpeas.
• 9 have fun and let me know your ideas and additions.