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