Ingredients
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2 tablespoons olive oil
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1 medium onion, coarsely chopped
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4 large garlic cloves, minced
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1/2 red bell pepper, chopped (no so coarsely, not so fine)
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4 teaspoons ground cumin
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1 teaspoon ground turmeric
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1/4 teaspoon hot pepper flakes (or to taste)
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1 medium eggplant, unpeeled, cut into diced
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salt and pepper
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1 lb ripe tomatoes, diced
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1/2 cup water
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1 (15 ounce) can chickpeas, drained (or two cups cooked chickpeas)
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3/4 lb green beans, trimmed and cut into 1 inch pieces
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2 tablespoons chopped fresh cilantro
Instructions
- Heat the oil in a heavy stew pan. Add the onion and saute over medium heat for about 5 minutes, until it begins to brown.
- Add the garlic, pepper, cumin, tumeric and pepper flakes. Cook for one minute, stirring.
- Add the eggplant to the pot. Sprinkle with salt and pepper. Cook over low heat, constantly stirring, until the eggplant is covered in the spices.
- Add the tomatoes and bring the mixture to a boil.
- Add the water, stir it into the mixture.
- Cover, simmer over low heat, stirring often, for about 20 minutes.
- Add the chickpeas and the green beans.
- Simmer for 10-20 minutes more until everything is tender and the stew is thick.
- Taste and adjust for seasoning.
- Serve hot, sprinkled with the cilantro.