Recipes: Eggplant and Garbanzo Stew, Buttered and Herbed Leg of Lamb

  • Updated: March 26, 2014 - 2:11 PM

EGGPLANT AND GARBANZO STEW

Serves 6.

• 3 tbsp. olive oil

2 onions, chopped into 1/2-in. chunks

• 2 cloves garlic, minced

• 1 tsp. ground coriander

• 1 tsp. ground cumin

1/2 tsp. smoked paprika (available in specialty food stores)

1 1/2 tsp. salt, or as needed

2 eggplants, diced into 1-inch cubes (6 1/2 c.)

• 1/2 c. white wine

1 3/4 c. canned crushed tomatoes

3 c. drained, canned garbanzos (chickpeas)

Directions

Place a flameproof casserole or other large, wide pan over medium heat, and heat oil. Add onion, and sauté until slightly softened, about 2 minutes. Stir in garlic, coriander, cumin, paprika and salt.

Add eggplant and stir until well-coated with oil and spices and beginning to soften, about 3 minutes. Add wine, and bring mixture to a simmer. Add tomatoes and garbanzos and stir well. Bring mixture to a boil, then cover and reduce heat to as low as possible. Simmer, stirring occasionally, for 40 minutes.

Allow stew to cool a bit, then serve warm, rather than piping hot. If desired, serve as a side dish with sliced roast lamb.

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