Mediterranean Chickpea Stew

Directions

Ingredients :

¼ cup extra-virgin olive oil

1 large red onion

chopped

1 small bunch Italian parsley

minced

2 cloves garlic

minced

1 small carrot

coarsely shredded

1 small eggplant

cubed

2 cups cooked

sodium-free chickpeas

drained

1 cup cherry tomatoes

halved

½ cup vegetable broth

or more as needed

1 tablespoon dried oregano

1 teaspoon dried thyme

½ teaspoon cayenne pepper

salt and ground black pepper to taste

Methods :

Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.

Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.