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Mediterranean Vegetable Stew
Rich and thick stew is easy to prepare and it great served over rice or couscous.
Serves 8
Ingredients
| Qty |
Unit |
Ingredient |
|
|
| 1/4 |
C |
Olive OIl |
|
| 1 |
ea |
Red onion, chopped |
|
| 1 |
ea |
Eggplant - medium, peeled and chopped into 1 inch pieces |
|
| 1 |
Can |
Chickpeas - 15 oz, drained |
|
| 1 |
Tsp |
Garlic, minced |
|
| 1 |
Tsp |
Cumin |
|
|
|
15 Fresh mint leaves, coarsely chopped, or use basil leaves |
|
| 1/2 |
Tsp |
Salt, kosher |
|
| 1 |
Can |
Crushed Tomatoes - 28 oz |
|
| 2 1/2 |
C |
Baby Spinach |
|
|
Instructions
In a large pot, heat oil and add onion and saute until soft about 5 minutes. Add eggplant and saute for 5 more minutes, stirring frequently. Make
sure eggplant does not stick to the bottom of the pan.
Add chickpeas, garlic, cumin, mint and salt and saute for 1 minute. Add the tomatoes and bring stew to a boil and simmer gently for 15
minutes, until eggplant is very tender. Add spinach and stir to combine. Once spinach is wilted in about 2 minutes serve.
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