No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Gluten-free Eggplant Chickpea Stew

Eggplant and chickpeas make a great stew.


Eggplants and chickpeas anchor a great stew. Photo: CC--Alice Henneman

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.

Ingredients:

  • 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

Directions:
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.

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Interesting article. I do wonder how she was 'misdiagnosed' though and how she came to the conclusion she wasn't celiac.

Try dropping the oats for while and see if that helps. Some of us, myself included, react to even the ones that are certified as gluten free.

Hey guys, I appreciate the input, you are all very sweet and kind. I do not eat out at all. Only eat food I cook. No alcohol. Only certified gluten-free oats, grains, rice, etc. I have 3 roommates in a little house. I have my own gluten-free section to cook and prepare foo...

What was your gluten free diet like? I wonder if, when you were gluten-free, you went more whole food, less processed food? Or did you continue to eat processed food that was just gluten free? One reason I ask is that I have cut way back on grains and processed foods like gluten-free bread, but o...

Equal parts Hershey Coco Powder and a sweetener with a pinch of salt. Super easy to make your own. I like adding a bit to my coffee with almond milk, and lakanto sugar free maple, or a bit of monk fruit or stevia. PS you might want to drop dairy milk. The enzymes to break it down come from th...