Summer Stew

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 medium onion, coarsely chopped
• 4 large garlic cloves, minced
• 1/2 red bell pepper, chopped (no so coarsely, not so fine)
• 4 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1/4 teaspoon hot pepper flakes (or to taste)
• 1 medium eggplant, unpeeled, cut into diced
• salt and pepper
• 1 lb ripe tomato, diced
• 1/2 cup water
• 1 (15 ounce) can chickpeas, drained (or two cups cooked chickpeas)
• 3/4 lb green beans, trimmed and cut into 1 inch pieces
• 2 tablespoons chopped fresh cilantro

Recipe

• 1 heat the oil in a heavy stew pan. add the onion and saute over medium heat for about 5 minutes, until it begins to brown.
• 2 add the garlic, pepper, cumin, tumeric and pepper flakes. cook for one minute, stirring.
• 3 add the eggplant to the pot. sprinkle with salt and pepper. cook over low heat, constantly stirring, until the eggplant is covered in the spices.
• 4 add the tomatoes and bring the mixture to a boil.
• 5 add the water, stir it into the mixture.
• 6 cover, simmer over low heat, stirring often, for about 20 minutes.
• 7 add the chickpeas and the green beans.
• 8 simmer for 10-20 minutes more until everything is tender and the stew is thick.
• 9 taste and adjust for seasoning.
• 10 serve hot, sprinkled with the cilantro.