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rockin' chickpea eggplant stew

For Truly Poetic and SBD by way of Digs Magazine as adapted by yours truly.

"The Shivers' Rockin' Chickpea Eggplant Stew"*

(*totally vegan)

Prep time=20-25 minutes plus 1 hour salting time for the eggplant. Serves 5-6.

2 small/med eggplants

1 medium onion
4 cloves garlic
1 small green summer squash
1 small yellow summer squash
2 can chickpeas, drained
2 can diced tomatoes, drained
1 1/2 c. vegetable stock
2 tsp. chili powder
2 tsp. cinnamon
3 tsp. ground cumin
salt and pepper to taste

1. Cut off the ends of the eggplant, than chop into ¾" cubes. Sprinkle with salt and let drain in a colander for 1 hour. Rinse well under water and dry between paper towels.

2. Chop the onion roughly. Mince the garlic.

3. In a large saucepan or Dutch Oven heat 1 tbsp olive oil over medium heat. Add the garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).

4. Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).

5. Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.

6. Salt and pepper to taste. Serve over cooked couscous.

2. Chop the onion roughly. Mince the garlic.

3. In a large skillet or a saucepan, heat 1 tbsp olive oil over medium heat. Add the garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).

4. Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for 15 minutes (until the eggplant is tender).

4. Add squash. Cook another 8-10 minutes or until tender (don't overcook!)

5. Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.

6. Salt and pepper to taste. Serve over cooked couscous or brown rice.

Enjoy....

(tastes even better the next day as left-overs)

9:07 pm - 08.19.02

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