Week 4dinner·40 min·4 servings·easy
Silk Road Eggplant & Tomato Stew
Central Asia / Persian-inspired
Ingredients
- 2 medium eggplant
- 1 14.5-oz can canned diced tomatoes
- 1 15-oz can canned chickpeas
- 1 medium yellow onion
- 4 cloves garlic
- 3 tbsp olive oil
- 1.5 tsp ground cumin
- 1 tsp turmeric
- 1 tsp paprika
- 0.25 tsp cinnamon
- 1 whole lemon
- 2 cups baby spinach
- 3 cups cooked quinoa or rice
- 0.25 cup chopped fresh parsley
- 1 tsp salt
- 0.25 tsp black pepper
Steps
- 1Cube eggplant; toss with 1 tbsp oil and a pinch of salt. Roast at 425°F for 15 minutes while you start the stew, or sauté in the pot.
- 2Heat remaining oil in a pot. Cook onion 6 minutes; add garlic, cumin, turmeric, paprika, and cinnamon 1 minute.
- 3Add tomatoes, chickpeas, roasted eggplant, 1 cup water, salt, and pepper. Simmer 15–18 minutes until thick.
- 4Stir in spinach and parsley. Finish with lemon juice.
- 5Serve over leftover quinoa or rice.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
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