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Persian, Chickpea Stew Recipe

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This recipe for Persian, Chickpea Stew is from The Mixon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant, chopped into 3/4 inch pieces
2 medium red bell peppers, coarsely chopped
1 large onion, chopped
4 medium zucchini, chopped into 3/4 inch pieces
1 cup pasta sauce, no-salt-added or low sodium
2-4 cloves garlic, chopped
1/4 teaspoon allspice
1 tablespoon no-salt seasoning, to taste
1 cup carrot juice
1/2 cup water
1 1/2 cups cooked garbanzo beans or 1 (15 ounce) can, no-salt-added or low sodium, rinsed and drained
1/3 cup fresh parsley, chopped
12 ounces fresh spinach

Directions:
Directions:
Saute eggplant, peppers and onion in a small amount of water, covered, for 5 minutes, stirring occasionally. Add zucchini, cover and cook an additional 3 minutes. Add the pasta sauce, garlic, allspice, no salt seasoning, carrot juice, water and chickpeas. Cover and cook over low heat 25 minutes, or until eggplant is tender.

Add half the parsley and simmer 30 seconds. Taste and adjust seasonings. Stir in remaining parsley and spinach. Spinach will wilt in hot stew.

Serve hot, at room temperature or cold.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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