5 small Lebanese eggplants, cubed
1/4 kent pumpkin (this is sweeter and creamier than butternut pumpkin), cubed
1 onion, chopped
3 cloves garlic, minced
1-1/2 teaspoons chopped chilli
15-ounce can chickpeas, rinsed and drained
15-ounce can diced tomatoes
1 teaspoon cayenne pepper, or to taste
2 teaspoons ground cumin, or to taste
1 tablespoon olive oil
Salt, to taste
1. Preheat oven to 400 degrees. Lightly grease tray and lay the eggplant on it, sprinkle salt on top. Bake until the eggplant is tender and slightly charred (too your liking). This will take about 15 minutes, but pay attention.
2. In large saucepan, place the pumpkins, chickpeas, and vegetable stock. Cook until the pumpkin is soft and the chickpeas are tender. Do not strain once cooked.
3. In a large saucepan, add the olive oil, onion, and garlic. Sauté until soft and slightly browned. Add the chilli at the last minute. Add the tomatoes, eggplant, cumin, and cayenne pepper and cook for a little longer. Add the chickpeas and pumpkin WITH the stock it was cooked in. Depending on the consistency of the stew you made need to add a little water (it should still have a fair amount of liquid in it). Simmer until the consistency thickens and chickpeas reach desired mushiness. Serve over rice.
Source of recipe: Wanted to make something with Lebanese eggplant and chickpeas.