Eggplant and Chickpea Stew

• 4 tsp Extra Virgin Olive Oil (divided)
• 2 medium yellow onions (1 diced and 1 sliced)
• 3 garlic (minced)
• 1lbs eggplant (cubed)
• 2 cups canned chickpeas (no-salt-added)
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp coriander
• 1 can tomatoes (28-ounce, no-salt-added, diced or chopped)
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup cilantro (freshly chopped)

1. Heat 2 tsp. olive oil in a large saucepan over medium heat. Add diced onions and garlic, and cook until onions are soft. Stir in the eggplant, chickpeas, cumin, cinnamon, coriander, tomatoes, salt, and pepper. Increase heat to high, and bring to a boil. Reduce heat to low, and cover the pot. Cook the stew for 45 minutes to 1 hour or until eggplant is very tender.

2. Meanwhile, heat remaining 2 tsp. olive oil and add onion slices. Fry until golden, and remove from heat. When stew is finished, place in serving bowls and top with fried onions and cilantro.

• Calories 270
• Total Fat 7 g
• Saturated Fat 0.8 g
• Cholesterol 0 mg
• Sodium 240 mg
• Total Carbohydrate 46 g
• Dietary Fiber 12 g
• Sugars 17 g
• Protein 11 g

Recipe Courtesy of the Diabetes Food Hub