Middle Eastern Inspired Spicy Chickpea, Eggplant and Tahini Stew

Many of my ideas for recipes are inspired not only from my extensive cookbook collection, but also from fellow bloggers. This is one such recipe that I was energized to make after reading a fairly recent post by Rosa Mayland. Rosa not only posts must-try creative recipes, but also photo essays that are breathtaking and reflections that are always thoughtful and considered.

Rosa certainly got my attention with this Middle Eastern inspired dish because it included some of my favorite ingredients. These days it seems I never can get enough eggplant or chickpeas, and with the Middle Eastern touch, complete with tahini, I was sure that this dish was not to be missed. I made some changes based on my preferences and what I had on hand, but many thanks to Rosa for the inspiration.

The addition of tahini here adds a nuttiness that is reminiscent of peanut butter. It adds a somewhat gritty coating to the plump chickpeas, and the pepper and eggplant contribute a pleasant texture and contrast to the tangy tomato broth. Spiced up with the flavors of the Middle East and some hot peppers I grew this past summer, and with the addition of fresh mint and lemon juice, this dish is one to look forward to and easy enough to make anytime of the week. Serve with rice for a complete and balanced meal.

Middle Eastern Inspired Spicy Chickpea, Eggplant and Tahini Stew

Recipe by Lisa Turner Adapted from Rosa's Yummy Yums Cuisine: Middle Eastern Published on December 8, 2014 Middle Eastern style chickpea and eggplant stew with tomatoes, tahini, fresh mint, lemon juice and spices Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 6 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1 tablespoon olive oil 1 clove garlic, minced 2 to 3 jalapeños or chilies, seeded and finely chopped 1 red bell pepper or 4 fresh pepperoncini peppers, seeded and chopped 1 medium eggplant, cubed 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon ground allspice 3 small tomatoes, diced 3 1/2 tablespoons tahini whisked with 5 tablespoons water 1/2 tablespoon fresh mint, chopped 1/2 tablespoon fresh parsley, chopped juice from 1 small lemon (2 tablespoons) sea salt and fresh cracked black pepper to taste 1/2 cup water, or more as needed Instructions: Rinse and soak the chickpeas overnight in enough water to cover. Drain, rinse, and transfer to a large saucepan. Cover with fresh water, bring to a boil, reduce the heat to medium-low, and cover. Simmer until the peas are soft — about 1 hour. Drain and set aside. Meanwhile, soak the sun-dried tomaotes in hot water for 30 minutes, then drain and chop. Set aside. Heat the oil in a large saucepan over medium heat. When hot, toss in the onion and stir for 5 minutes until translucent. Stir in the garlic and fry for another minute. Now add the jalapeños or chilies, peppers and eggplant, and stir for another 5 minutes. Add the spices, stir once, and then add the sun-dried tomatoes and fresh tomatoes. Simmer for about 10 minutes, stirring often, until the tomato has softened and most of the liquid has evaporated. Stir in the chickpeas, tahini whisked with water, mint, parsley, salt and pepper, and 1/2 cup of water or more to achieve your desired consistency. Simmer for another few minutes. Makes 4 servings

I'm sharing this with Jacqueline's Bookmarked Recipes. This is also my contribution to My Legume Love Affair, a monthly event celebrating legumes started by Susan of The Well Seasoned Cook, now administered by me, and kindly hosted this month by PJ of Seduce Your Tastebuds.

More Middle Eastern dishes from Lisa's Kitchen:
Mesopotamian Barley, Chickpea, Lentil, Tahini Soup
Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)
Chickpeas with White and Wild Rice, Cranberries and Spices
Barley and Lentil Herbed Salad

On the top of the reading stack: The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon

Audio Accompaniment: silence