Eggplant Chickpea Stew

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Eggplant

  Raw

  ½ eggplant, unpeeled (approx 1-1/4 lb) or 274g

• Onions

  Raw

  ½ small or 35g

• Garlic

  Raw

  2 cloves, minced or 6g

• Zucchini

  Summer squash, includes skin, raw

  ½ large or 162g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 ½ oz or 439g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spinach

  Frozen, chopped or leaf, unprepared

  2 cup or 312g

Directions

1. 1. Coat the bottom of a pot with olive oil. Heat on medium high heat, until hot. Add the eggplant to the oil, toss in the oil and let sit until it starts to get tender, about 3 minutes, then add the onion and the garlic. 2. Sauté until the onions begin to soften. Add both the leeks and zucchini to the pot and toss all the vegetables together. Add more oil if extra lubrication is needed. Cook until the zucchini are warm and the vegetables begin to brown. 3. Add the crushed tomatoes and chicken broth and stir until a cohesive thick mixture forms. Thinly chop the jalapeño and add it to the broth. 4. Bring the mixture down to a simmer and cook for about 15 minutes, until bubbling. Add the chickpeas (drained) and stir them into the stew. Season with salt and pepper to taste and add the thyme leaves. Cook 5 more minutes and then add the fresh spinach leaves into the pot. Stir so the leaves wilt. Serve with crusty bread and a sprinkle of parmesan cheese.

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