Celiac.com 09/02/2017 - This light, yet hearty eggplant chickpea stew is a tasty way to a heart-healthy meal. It goes great over rice.
- 2 large eggplants (about 1½ pounds each)
- 2 large onions, thinly sliced
- 1½ cups dried chickpeas, rinsed and soaked overnight and drained
- 1 28-ounce can tomatoes, drained and coarsely chopped
- 1 ounce dried Porcini mushrooms, re-hydrated
- 3 teaspoons dried oregano, crumbled
- 1 bay leaf
- 3 cups hot water
- 3 tablespoons extra virgin olive oil, divided
- 6 cloves garlic, minced
- 1 small (1-inch) cinnamon stick
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- ⅓ cup finely chopped fresh parsley
Heat oven to 400 degrees Fahrenheit.
Soak dried mushrooms in a bowl of hot water for 30 minutes.
Strain liquid through a sieve lined with a paper towel and set aside.
Chop the mushrooms finely.
Cut eggplants in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil.
Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes.
Let stand until cool enough to handle.
Cut into 1-inch cubes and transfer to a 4-quart (or larger) slow cooker.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat.
Add onions and cook, stirring frequently, until softened, 3 to 6 minutes.
Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms.
Cook and stir for 1 minute.
Add the chickpeas and the liquid reserved from the mushrooms.
Bring to a boil and cook, stirring occasionally, for about 5 minutes.
Transfer to the slow cooker and stir to combine with the eggplant.
Cover and cook until the chickpeas are very tender, about 4 hours on High or 7 to 8 hours on Low heat.
Remove cinnamon stick and bay leaf.
Stir in tomatoes and parsley.
Serve over rice as a standalone meal or as a side.