Moroccan Eggplant Tomato & Garbanzo Bean Stew

Moroccan Eggplant Tomato & Garbanzo Bean Stew (Serves 4)

  • 1 medium to large eggplant, diced in cubes (do not peel)
  • 1 teaspoon Sumac plus more to sprinkle on eggplant (Optional to give salty taste)
  • 2-3 tablespoons filtered water)
  • 1 large onion, diced
  • 3 to 5 garlic cloves, minced
  • 1 zucchini, cut in small pieces
  • 1 28 ounce can fire roasted tomatoes
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 2 cups cooked garbanzo beans (chickpeas)
  • 1 tablespoon maple syrup
  • 2 tablespoons red curry paste
  • 1 Poblano pepper, seeded and diced
  • 1 Jalapeño pepper, seeded and diced
  • 2 Thai peppers, seeded and diced
  • 1 small cayenne pepper, seeded and diced
  • 1 sweet red pepper, seeded and diced
  • 1/2 bunch parsley, minced for garnish

Heat oven to 425 degrees Fahrenheit. Line a baking dish with parchment paper and add egg plant. Sprinkle well with Sumac. Bake for 35 minutes. After 20 minutes turn and continue baking. Set aside.

In a large pan add 2-3 tablespoons filtered water, Sumac, onion and garlic. Stir well. Add zucchini and let cook until onions are transparent.

Add tomatoes, baked eggplant, cumin and smoked paprika. Cook for 5 minutes. Stir well.

Add garbanzo beans, maple syrup, curry paste, all peppers and stir well. Cook 10 to 15 minutes.

Serve over brown rice and garnish with minced parsley. Enjoy.