This tasty vegetarian stew, studded with plenty of eggplant and protein-rich chickpeas, is reminiscent of ratatouille. The eggplant breaks down and makes a saucier stew if you peel it before cooking, but you can certainly leave the peel on if you prefer.



➧ 2 large eggplants
➧ 2 Royco Cubes
➧ ¹/₂ cup Extra-virgin olive oil
➧ 1 onion chopped
➧ 6 cloves garlic, minced
➧ 1 tsp cinnamon
➧  pepper to taste
➧ 1 cup full of peas
➧ 4 large potatoes cubed
➧ 1 cup cooked chickpeas
➧ 5 tomatoes diced into small cubes
➧ Salt

Boil the peas and potatoes, add some salt to the boiling water. Cook the Eggplant with olive oil for 25 min. Heat the remaining oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until softened. Add Tomatoes, garlic, cinnamon, pepper; cook, stirring, for 1 and ¹/₂ minutes. Add the cubes. Bring to a boil and cook, stirring occasionally, for 5 minutes. Transfer to the slow cooker and stir to combine with the eggplant and peas and potatoes.

Cover for about 2 hours on Low heat. Serve with rice.

A hearty and tasty stew that will please even the most demanding eater. The chickpeas and eggplant will make people think you have worked all day to put this together. Goes well with white steamed rice as a side dish and freshly baked bread. Great for those chilly nights and to uplift your spirits.
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