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Eggplant & Chickpea Stew

Judith Finlayson
  • 525 minutes
  • Serves 8

INGREDIENTS

1

Bay leaf

1 cup

Chickpeas, dried

2

Eggplants, large

6 cloves

Garlic

2

Onions, large

2 tsp

Oregano, dried

1/4 cup

Parsley, fresh

1 oz

Porcini mushrooms, dried

1 28 ounce can

Tomatoes

1

(1-inch) cinnamon stick, small

1 tsp

Pepper, freshly ground

1 tsp

Salt

3 tbsp

Olive oil, extra-virgin

3 cups

Water, hot