Middle Eastern Stye Chickpea Stew Recipe

Name: Middle Eastern Stye Chickpea Stew Recipe
Ingredients: 2 tbsp olive oil; 1 red onion, finely chopped; salt and fresh ground black pepper; 1/2 tsp ground cinnamon; 1/2 tsp ground cumin; 1/2 tsp sumac (optional); 4 garlic cloves, finely chopped; 1 large aubergine, roughly chopped into bite-sized pieces; 150ml white wine; 2 x 400g can chickpeas, drained and rinsed; 400g can chopped tomatoes; 1-2 tsp harissa paste, depending on how spicy you like it; 60g dried cherries or cranberries, or use fresh pomegranate seeds; 2 preserved lemons, quartered, flesh removed and discarded (optional); 600ml hot vegetable stock for the slow cooker (800ml for the traditional method); bunch of coriander leaves, chopped

thehappyfoodie.co.uk

Filled with warming spices and tender vegetables, this filling stew is just the thing to enjoy with friends or family, sat outside on a summer's night. The flavours get even better overnight so this...

View full recipe on thehappyfoodie.co.uk

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Ingredients

2 tbsp olive oil
1 red onion, finely chopped
salt and fresh ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp sumac (optional)
4 garlic cloves, finely chopped
1 large aubergine, roughly chopped into bite-sized pieces
150ml white wine
2 x 400g can chickpeas, drained and rinsed
400g can chopped tomatoes
1-2 tsp harissa paste, depending on how spicy you like it
60g dried cherries or cranberries, or use fresh pomegranate seeds
2 preserved lemons, quartered, flesh removed and discarded (optional)
600ml hot vegetable stock for the slow cooker (800ml for the traditional method)
bunch of coriander leaves, chopped