Making of Eggplant, tomato chickpea stew

Eggplant, tomato & chickpea recipe is a quick, wholesome meal with all the fresh summer veggies. Eggplant, tomato & chickpea can be served as a vegetarian meal at lunch or dinner.

This dish is based on a Middle Eastern staple and is also traditionally served with fresh Arabic bread. It tastes best if made a day ahead. This stew is a delicious, savory, wholesome meal made with chickpeas, eggplant, and tomatoes. It consists of delicious Mediterranean flavors. This bowl of the dish is filling.

Ingrediants

1 tablespoon olive oil

One onion diced

Large eggplant peeled and cubed- 1

2 garlic cloves minced

1-1/2 teaspoons fine sea salt

1/2 teaspoon ground black pepper

tsp 1- Italian seasoning

3 large tomatoes, diced

1.5 cup  – chickpeas drained and rinsed

 fresh baby spinach- 1 cup

Method

First heat oil in a pan over medium heat.

Then once its hot , add onion and eggplant and cook it until soft.

Stir them in between

 Now add spices such as garlic, salt, pepper and Italian seasoning.

Furthermore, mix well and cook

Then add tomatoes and chickpeas also increase heat to medium-high and cook the mixture until the sauce has reduced slightly.

In addition, add spinach to it and mix all.

Then taste and adjust seasoning as per your taste

Finally serve and enjoy!

Roti or rice is optional to add with this meal.