Turkmenistan Eggplant and Chickpea Stew (Turkmenistan Patlıcan ve Nohut Güveç)

Turkmenistan Patlıcan ve Nohut Güveç, also known as Turkmenistan Eggplant and Chickpea Stew, is a delicious and hearty dish that is popular in Turkmen cuisine. This stew is packed with flavor and is perfect for a comforting meal on a chilly day.

Turkmenistan Eggplant and Chickpea Stew (Turkmenistan Patlıcan ve Nohut Güveç)

Ingredients

  • 2 large eggplants, cubed
  • 1 can of chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 tomatoes, diced
  • 1 red bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent.
  2. Add the minced garlic, cubed eggplants, and chopped red bell pepper to the pot. Cook for about 5 minutes, stirring occasionally.
  3. Stir in the diced tomatoes, ground cumin, paprika, and red pepper flakes. Season with salt and pepper to taste.
  4. Add the drained and rinsed chickpeas to the pot and stir to combine all the ingredients.
  5. Cover the pot and let the stew simmer for 45-50 minutes, or until the eggplants are tender.
  6. Once the stew is ready, garnish with fresh parsley and serve hot.

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

Large pot Knife Cutting board Wooden spoon

Tools

Pot lid

Serving suggestions

Serving suggestions: Serve the Turkmenistan Eggplant and Chickpea Stew with warm crusty bread or over a bed of fluffy rice.

Tips & tricks

Tips: For a spicier kick, add more red pepper flakes to the stew. You can also customize the stew by adding other vegetables like zucchini or carrots.

Cost

$10