Eggplant stew with chickpeas

Name: eggplant stew with chickpeas
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 toe garlic; 400 g canned chickpeas; 3 eggplant; 500 g winter carrot; 4 el traditional olive oil; 1 tl ground cumin; 1 tl chili powder; 800 g peeled canned tomatoes; 1 el dark brown sugar

Quick and easy recipe: stew with chickpeas, eggplant, winter carrot and tomatoes.

Ingredients

1 toe garlic
400 g canned chickpeas
3 eggplant
500 g winter carrot
4 el traditional olive oil

1 tl ground cumin
1 tl chili powder
800 g peeled canned tomatoes
1 el dark brown sugar

Directions

Slice the garlic. Let the chickpeas drain.
Cut the aubergines into cubes of 3 cm. Peel the carrot and cut into cubes.
Heat the oil in a frying pan and fry the aubergine around brown. Add the garlic and carrot and fry briefly. Put the cumin and chilli powder through.
Stir in the peeled tomatoes with liquid, chickpeas and sugar.
Bring to the boil, reduce the heat and leave to cook with the lid on the pan for 15-20 minutes. Scoop occasionally.
Season with salt and pepper. Bon appétit! .