Jordanian

Jordanian Eggplant and Chickpea Stew with Yogurt

Name: Jordanian Eggplant and Chickpea Stew with Yogurt
Total time: 35 min
Yield: 4 servings
Cuisine: Jordanian
Ingredients: 1 eggplant, diced; 1 cup chickpeas, drained; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp coriander; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 4 cups vegetable broth; 1 cup plain yogurt

A creamy eggplant and chickpea stew served with a cooling yogurt topping.

35 minutes4 servings

Method

Heat olive oil in a large pot over medium heat.
Add onion and garlic, sauté until soft.
Stir in cumin, coriander, salt, and pepper.
Add eggplant, chickpeas, and broth; bring to a boil.
Reduce heat, cover, and simmer for 25 minutes.
Stir occasionally and add more broth if needed.
Serve with a dollop of yogurt on top.

Soups Vegetarian Mains

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