Name: Eggplant, Tomato and Chickpea Stew
Prep time: 20 min
Cook time: 6 h 15 min
Total time: 6 h 35 min
Yield: Serves: 6
Ingredients: 1 onion, chopped; 2 eggplants (about 3 lb. total), cut into 1-inch cubes, stems and bottom ends discarded; 2 15-oz. cans diced tomatoes, with juices; 4 cloves garlic, minced; 2 tablespoons finely chopped fresh ginger; 1 tablespoon curry powder; 2 teaspoons cumin; Salt and pepper; 2 15-oz. cans chickpeas, drained and rinsed

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Bud

02/24/2016

This recipe turned out terrible. When the recipe said it should be done the eggplant tasted spongy and underdone. 3 hours later it just tasted bland. Eggplant tastes wonderful sauted at a low heat for an hour and a half (seriously, eggplant, tomatoes, garlic rosemary and olive oil-it's great); this was a waste of good food.

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Eggplant, Tomato and Chickpea Stew

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Eggplant, Tomato and Chickpea Stew

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Eggplant, Tomato and Chickpea Stew

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Eggplant, Tomato and Chickpea Stew