Arbëreshë Chickpea Stew (Patëllxhanë të Mbushur)

Patëllxhanë të Mbushur, or Arbëreshë Chickpea Stew, is a traditional dish from the Arbëreshë cuisine, a unique blend of Italian and Albanian flavors. This hearty stew is packed with chickpeas, vegetables, and aromatic herbs, making it a perfect comfort food for any occasion.

Arbëreshë Chickpea Stew (Patëllxhanë të Mbushur)

Ingredients

  • 2 large eggplants, halved lengthwise
  • 1 cup cooked chickpeas
  • 1 onion, finely chopped
  • 2 tomatoes, diced
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Scoop out the flesh of the eggplants, leaving about a 1/2-inch border. Chop the scooped-out flesh and set aside.
  3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and garlic, and cook until softened.
  4. Add the chopped eggplant flesh, tomatoes, chickpeas, oregano, paprika, salt, and pepper. Cook for 5-7 minutes, until the vegetables are tender.
  5. Stuff the eggplant halves with the chickpea mixture and place them in a baking dish. Drizzle with the remaining olive oil.
  6. Bake for 45-50 minutes, or until the eggplants are tender and golden brown.
  7. Sprinkle with fresh parsley before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
12g
Fat
8g

Supplies

Baking dish Skillet

Tools

Knife Cutting board Oven

Serving suggestions

Serve the Patëllxhanë të Mbushur with a side of crusty bread and a simple green salad for a complete meal.

Tips & tricks

For a smoky flavor, you can grill the eggplant halves instead of baking them in the oven.

Cost

$10