Charred Eggplant-Chickpea Stew: #SundaySupper
INGREDIENTS
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6 small globe eggplants (each measuring about 8” long by 4” wide at the base)
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4 medium red bell peppers
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1/4 cup extra virgin olive oil
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2 cups yellow onions, chopped
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6 minced garlic cloves
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1 tsp cumin
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1 tsp sweet Hungarian paprika
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1 Tbsp ras el hanout
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1 Tbsp harissa (or make your own!)
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1/4 cup red wine
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4 cups water or vegetable broth
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6 medium tomatoes or 3 large tomatoes, chopped
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2 Tbsp sherry vinegar
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2 tsp sugar
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2 1/2 tsp Kosher salt
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2 1/2 tsp lemon juice
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3 Tbsp mint
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3 1/2 cups cooked chickpeas
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Balsamic vinegar (optional)
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