Eggplant and Chickpea Stew with Rice and Apricots

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Ingredients

2 eggplants
1 can chickpeas
1 onion
3 cloves garlic
1 can diced tomatoes
1 cup vegetable broth
1 cup dried apricots
2 tsp cumin
2 tsp coriander
1 tsp paprika
1/2 tsp cinnamon
Salt and pepper, to taste
2 cups cooked rice

Instructions

1.1. Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic cloves, and cook until softened.
2.2. Cut the eggplants into cubes and add them to the pot. Cook for 5-7 minutes, until they start to soften.
3.3. Add the diced tomatoes, chickpeas, vegetable broth, dried apricots, cumin, coriander, paprika, cinnamon, salt, and pepper to the pot. Stir well to combine.
4.4. Reduce the heat to low and let the stew simmer for 25-30 minutes, until the flavors meld together and the eggplant is tender.
5.5. Serve the stew over cooked rice. Enjoy!

TODO

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