Chickpea and Caramelized Eggplant Stew
Method:
Cover the chickpeas with water in a large saucepan, boil for 2 minutes, then cover off the heat and let sit for 2 hours. Drain. Heat 2 tbsp olive oil in a Dutch oven over medium heat and toast the cumin seeds, cinnamon, allspice and cayenne for 1 to 2 minutes. Add the onion, season with salt and cook for 5 to 7 minutes until softened. Add the raisins, chile and garlic and cook for 2 to 3 minutes. Stir in the tomato paste and cook for 2 minutes until lightly caramelized. Add the chickpeas and 8 cups water, bring to a boil, then simmer gently for about 2 hours until the chickpeas are soft. Meanwhile, heat the oven to 230°C (450°F). Toss the eggplant with the remaining 3 tbsp olive oil, the Aleppo pepper and 2 tsp salt. Spread it on a baking sheet and roast for about 25 minutes, tossing once, until caramelized and soft. Add the eggplant to the chickpeas and simmer for about 15 minutes. Season with salt and top with yogurt or labneh.
Ingredients:
- chickpeas 1 (cups)
- olive oil 5 (tbsp)
- cumin seeds 1 (tbsp)
- cinnamon powder 1 (tsp)
- allspice 1 (tsp)
- cayenne pepper 1 (tsp)
- yellow onion 1 (pieces)
- salt 2 (tsp)
- raisins 0.5 (cups)
- chili pepper 1 (pieces)
- garlic 2 (cloves)
- tomato paste 4 (tbsp)
- eggplant 680 (g)
- aleppo pepper 2 (tsp)
- yogurt 1 (pieces)
