Ingredients
- 2 large yellow onions, diced
- 8 cloves garlic smashed and chopped
- 1" ginger root minced
- 1/2 tsp Kalonji (aka black cumin seeds, can substitute caraway seeds)
- 1/4 tsp ground cumin
- 1/2 tsp allspice
- 1/2 tsp salt and pepper (each)
- 1/2 tsp cayenne pepper
- 1 large eggplant cubed (1/2-1")
- 14.5 oz can chickpeas, drained (garbanzo beans)
- 1 cup green peas (fresh or frozen thawed)
- 16 oz tomato Sauce
- 16 oz can stewed tomatoes
- 1/4 cup olive oil
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Eggplant and Peas Stew
Time: 15 minutes prep, 30 minutes cook
Servings: 8
Directions
- Sauté onions, garlic, ginger until onions are translucent
- Add Eggplant and sauté until partly browned
- Add spices, mix
- Add remaining ingredients, bring to boil, simmer for 30 mins (or more)
- Add water as desired
- Serve over brown, brown basmati or white basmati rice
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Summary
This recipe was invented by my good friend Brian Bedrosian. He recommends that you "Should drink red wine while cooking and eating for best results." I haven't tried this one yet...but every other Armenian concoction I've tasted of Brian's has been outstanding!
Reviews
January 9, 2010
Looks and sounds so yummy-will try this definitely! I am a veganI've cooked/tasted this recipe!
January 10, 2010
I got to eat it... and I feel so lucky. All present for this delectable dish (all four kids and all four adults) had seconds, a few of us had thirds. So full of rich, sweet, smooth, spicey goodness.I've cooked/tasted this recipe!
January 10, 2010
The combination of eggplant with onions and tomatoes is classic, but the Armenian variation adding green peas and black cumin sounds very good.
