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