Jordanian

Jordanian Eggplant and Chickpea Stew with Cumin

Name: Jordanian Eggplant and Chickpea Stew with Cumin
Total time: 40 min
Yield: 4 servings
Cuisine: Jordanian
Ingredients: 1 large eggplant, diced; 1 cup chickpeas, drained and rinsed; 1 onion, diced; 2 cloves garlic, minced; 1 tsp ground cumin; 2 tbsp olive oil; 1 cup vegetable broth; Salt and pepper to taste; 1/4 cup chopped parsley; 1 tbsp lemon juice

A hearty stew with eggplant, chickpeas, and cumin for a rich, savory flavor.

40 minutes4 servings

Method

Heat olive oil in a pot. Sauté onion and garlic until fragrant.
Add eggplant and cook for 5 minutes. Stir in chickpeas and cumin.
Pour in vegetable broth and simmer for 20 minutes until eggplant is tender.
Stir in parsley and lemon juice. Season with salt and pepper.

Soups Vegetarian Mains

Read in another language

More Jordanian recipes →