Thursday, January 28, 2016

Tomato and Roasted Eggplant Stew with Chickpeas


At first I decided not to post recipes from cookbooks that are new but I realized that these recipes are already all over the internet.  This is adapted from the Veganomicon cookbook.  This was super delicious and rustic and made the house smell AMAZING!  It would be awesome served with some nice crusty bread.


INGREDIENTS:

1/4 cup olive oil + 1 T. divided
2 eggplants, chopped
2 red bell peppers, stems and seeds removed, chopped
1 white onion, sliced into thin half moons
5 cloves garlic, minced
1/2 c. white wine
1/2 c. vegetable broth (or omit white wine and add 1 c. vegetable broth)
2 tsp dried tarragon
1 tsp dried thyme
1 tsp ground coriander
1/2 tsp paprika
1 tsp salt
Several pinches of freshly ground black pepper
1 (28 ounce) can diced tomatoes
1 (15 ounce) can chickpeas, drained and rinsed


DIRECTIONS:

Preheat oven to 450 degrees F.  Toss eggplant and peppers with olive oil, spread onto large baking tray covered with parchment paper and roast at 450 for 40 minutes. Meanwhile, in large pot over medium heat, saute onions and garlic in 1 T. olive oil until golden.  Add tomatoes with juice from can, chickpeas, wine/vegetable broth, tarragon, thyme, coriander, paprika, salt and pepper and stir to combine.  Once this mixture starts to simmer, turn to medium low until roasted veggies are done.   Add roasted vegetables and stir to combine.

Serves 6-8

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