Stewed Chickpeas with Eggplant & Tomatoes
Mediterrian,
by America's Test Kitchen
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 2 onions, chopped
  • 1 bell pepper, stemmed, seeded and chopped fine
  • Salt & pepper
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried
  • 2 bay leaves
  • 1 pound eggplant, cut into 1-inch pieces
  • 1 (28 ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
  • 2 (15 ounce) cans chickpeas, drained with 1 cup liquid reserved
Directions

Adjust oven rack to lower-middle position and heat to 400 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onions, bell pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and cook until softened; about 5 minutes. Stir in garlic, 1 teaspoon oregano, and bay leaves and cook until fragrant; about 30 seconds.

Stir in eggplant, tomatoes and reserved juice, and chickpeas and reserved liquid and bring to a boil. Transfer pot to the oven and cook uncovered, until eggplant is very tender, 45 to 60 minutes, stirring twice during cooking.

Discard bay leaves. Stir in remaining 2 teaspoons oregano and season with slat and pepper to taste.