Eggplant Chickpea Stew
Ingredients
- 1 large eggplant (about 1½ lbs or 700g)
- Salt
- 3-4 t olive oil
- 2 large garlic cloves, minced
- 1 28-ounce (800g) can of tomatoes, drained
- Pepper
- 2t pomegranate molasses or honey
- 1 12-ounce (425g) can chickpeas (or 1½ cups pre-cooked chickpeas), drained and rinsed
- Chopped parsley to garnish
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