I love Mediterranean!!

I set myself a target in http://lifeintransformationuk.blogspot.com/2010/10/try-something-new.html to try a new recipe once a week. I also promised to publish any successful recipe. So here I am, not only about to publish a mouth watering, healthy, and easy to follow recipe but also giving you the image of a cool evening when you are rather hungry after a day that was too hot to eat anything. Ladies and gentlemen, I am proud to introduce you to a Lebanese dish, although similar dishes are found all over the Mediterranean......(drums!!)

Spicy Chickpea and Aubergine (= Eggplant in America) Stew   

Ingredients

3 large aubergine, cubed

1 cup chickpeas, soaked overnight

1/4 cup olive oil

3 garlic cloves, chopped

2 large onions, chopped

½ teaspoon ground cumin

½ teaspoon ground cinnamon

2½  teaspoons ground coriander

1 can chopped tomatoes

Salt and ground black pepper

Cooked rice, to serve

For the garnish

2 tablespoon olive oil

1 onion, sliced

1 garlic clove, sliced

Spring of coriander

Serve 4

1)      Place the aubergine pieces in a colander and sprinkle them with salt. Leave it for 30 min so all the bitter juice will drain. Rinse with water and dry on paper towel.

2)      Drain the soaked chickpeas, boil in water and then reduce the heat and leave it on low fire for about 30 min or until tender.

3)      Heat the oil in a large pan and on a low to medium fire add the garlic and onion till soften. Add the spices and cook while stirring for about 5 min. Add the aubergine cubes and stir with the onion and spices till everything looks like one big family that was never apart. Add the tomatoes and chickpeas, salt and pepper. Cover and simmer for 20 min.

It takes about 20 min to prepare rice so you can do it at the same time or even if the rice is ready before the stew, don’t worry about it, just cover the rice pot (with the lid on) with a tea towel or several tea towels and it will keep the rice nice and hot.

4)      To make the garnish, heat the oil in a frying pan and when very hot add the sliced onion and garlic. Fry till golden and crisp. Serve the stew with rice, topped with the onion and garlic and garnished with coriander leaves.

The picture today is from my own camera as a proof I didn’t burn any pots J

It was a success! Even the kids cleaned the plates. My eldest son said it’s been the best dish he had had in a while. The younger one can’t express himself yet but was busy eating. The ‘Spicy’ at the title of the recipe doesn’t mean hot.

I must say that the quantities are for a very hungry four people. It could possible serve four people in the Mediterranean that keep the door open for the smell to travel and invite other people to the table. I cut the quantities in half, thinking that the kids wont eat much, and we still have enough left over’s for two adults with an additional salad needed or one adult and two kids.

I hope you’ll try this recipe. But if your taste buds are different you are most welcome to share your favourite recipe in the comments so everyone can enjoy.

Bon appetite!