Chickpea Tahini Stew
A Lebanese stew of chickpeas and aubergine in spiced tomato, enriched with tahini.
Servings 4 people
Ingredients
- 100 ml olive oil
- 100 g red onion thinly sliced
- 5 cloves garlic
- 5 red romano peppers stalks, pith and seeds discarded, flesh sliced
- 5 g smoked paprika
- 5 g ground cumin
- 10 g cumin seeds
- 400 g chopped tomatoes 1 tin
- 1 jar chickpeas
- 400 g aubergine trimmed and cut into chunky cubes
- 20 g parsley finely chopped
- 100 g tahini
Instructions
- Put the olive oil, onion and garlic in a saucepan and saute on medium heat until the onion turns translucent. Add the red peppers, cook for three minutes, then add the spices and cook for another five minutes. Add the tin of tomatoes and cook for 10 minutes until slightly reduced. Then add the jar of chickpeas (including the chickpea water) and cook down for 30 minutes or until the sauce thickens.
- Meanwhile in a second pan, fry the cubed aubergines until golden, then use a slotted spoon to transfer them to a plate lined with kitchen towel and leave to drain. Season with a pinch of salt.
- Once the sauce has thickened, stir in the fried aubergine. Check the seasoning, then take off the heat, dress with the chopped parsley and a drizzle of tahini, and serve.