Exquisite Eggplant and Chickpea Stew with Zesty Pink Peppercorns and Tangy Pomegranate
Indulge in the perfect blend of tender eggplant, velvety chickpeas, and a burst of zesty pink peppercorn and tangy pomegranate flavors in this beautifully comforting and satisfying stew. Each spoonful offers a delightful combination of textures and tastes that will transport you to culinary bliss.
ingredients
- 2 large eggplants, cut into 1-inch cubes
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 can (14 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon pink peppercorns
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1/2 cup pomegranate seeds
- Fresh parsley, for garnish
steps
- 1.
Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until fragrant and golden.
- 2.
Add eggplant cubes and cook until softened, stirring occasionally.
- 3.
Stir in tomato paste, diced tomatoes, and vegetable broth. Mix well.
- 4.
Add chickpeas, pink peppercorns, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Stir to combine.
- 5.
Reduce heat to low, cover, and simmer for 25-30 minutes, or until the eggplant is tender.
- 6.
Sprinkle with freshly cut pomegranate seeds.
- 7.
Serve the stew piping hot, garnished with fresh parsley.
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