Chickpea Stew

Ingredients

• 2 (5 ounce) cans chickpeas

• 1 small eggplant (aubergine)
• 1-2 sweet peppers (yellow, orange or green)
• 2 zucchini (or other summer squash)

• 2 (5 ounce) cans stewed tomatoes
• 1 small onion
• 2 garlic cloves
• 1 cinnamon stick
• 1 teaspoon cumin
• 1/2 teaspoon cayenne
• 1-2 teaspoon basil
• salt
• olive oil

Directions

1. 1

   Sauté the spices for about 1 minute in 2 tablespoons of olive oil; then add chopped onion, peppers and garlic.

2. 2

   Add sliced zucchini and more oil if needed.

3. 3

   Add diced eggplant.

4. 4

   At this point you will probably need to add more oil, since the eggplant absorbs a lot of it.

5. 5

   When all is sautéed, add chickpeas but do not drain the liquid and tomatoes.

6. 6

   Basil can be added at the last minute before serving over steamed rice.

7. 7

   These ingredients can be varied according to your taste and imagination.

8. 8

   I have tried many variations, such as adding sweet potatoes, other spices and substituting 1 10-oz can black beans for 1 10-oz can of chickpeas.

9. 9

   Have fun and let me know your ideas and additions.