Chickpea Tahini Stew

🧂 Ingredients

• 2 tbsp extra virgin olive oil
• ½ yellow onion

  chopped
• 3 cloves garlic

  chopped
• 1 eggplant

  cubed
• ½ tsp salt

  plus more to taste
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 carrot

  peeled and chopped
• 15 oz chickpeas

  canned
• 3 tbsp tomato paste
• 4 cups water
• 3 tbsp sesame tahini
• 5 oz baby spinach
• ½ lemon

Instructions

• 1 Into a deep skillet or soup pot over medium heat add olive oil. Once it's hot
  add onion and garlic and cook for 3 minutes until fragrant and sizzling.
• 2 Add eggplant and cook for 10 minutes stirring often. Then add salt, smoked
  paprika, carrot and garlic powder, stir well and cook for another 10 minutes
  stirring occasionally. By now the eggplant will be softening and almost cooked
  through.
• 3 Next add tomato paste and stir into the eggplant mixture. Cook for 5 minutes
  more to caramelize the tomato paste.
• 4 Then add water and chickpeas and bring to a boil. Cook for 10 minutes this way
  stirring occasionally until all is well incorporated, eggplant is very soft and
  the sauce is getting thick and creamy.
• 5 Turn heat to medium low and add tahini, stir to combine then add spinach and
  cover for 2 minutes. Don’t overcook now, you want the spinach to stay green.
  Uncover and stir the wilted spinach into the stew. Then squeeze half a lemon
  over it and serve with crusty bread or rice.
• 6 Enjoy withing 4-5 days for best quality.

Nutrition Info