Eggplant and Garbanzo Stew

Ingredients

• 3 tablespoons olive oil
• 2 onions, chopped into 1/2-inch chunks
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika (available in specialty food stores)
• 1 ½ teaspoons salt, or as needed
• 2 eggplants, diced into 1-inch cubes (6 1/2 cups)
• ½ cup white wine
• 1 ¾ cups canned crushed tomatoes
• 3 cups drained, canned garbanzos (chickpeas)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    239 calories; 9 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 10 grams dietary fiber; 7 grams sugars; 8 grams protein; 1043 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Place a flameproof casserole or other large, wide pan over medium heat, and heat oil. Add onion, and sauté until slightly softened, about 2 minutes. Stir in garlic, coriander, cumin, paprika and salt.
2. Add eggplant and stir until well-coated with oil and spices and beginning to soften, about 3 minutes. Add wine, and bring mixture to a simmer. Add tomatoes and garbanzos and stir well. Bring mixture to a boil, then cover and reduce heat to as low as possible. Simmer, stirring occasionally, for 40 minutes.
3. Allow stew to cool a bit, then serve warm, rather than piping hot. If desired, serve as a side dish with sliced roast lamb.

50 minutes