Provençal-Style Vegetable-Chickpea Stew
- Total Time
- 0:28
- Prep
- 0:08
- Cook
- 0:20
- Serves
- 4
- Difficulty
- Easy
A delicious and elegant stew perfect for entertaining.
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eggplant(s)1 medium, cut into 3⁄4-inch dice
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olive oil2 tsp
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canned diced tomatoes28 oz, fire-roasted variety, drained
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canned tomato paste3 Tbsp
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sweet red pepper(s)2 medium, cut into 3⁄4-inch pieces
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uncooked zucchini2 small, sliced
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uncooked onion(s)1 large, coarsely chopped
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garlic clove(s)2 clove(s), large, minced
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dried thyme1 tsp
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table salt¾ tsp
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black pepper¼ tsp
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fresh parsley¼ cup(s), fresh, chopped
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chickpeas (15 oz)2 ½ cup(s), rinsed and drained
-
grated Parmesan cheese¼ cup(s)
- Stir together the eggplant and oil in a large microwavable bowl. Cover the bowl with plastic wrap and prick a few holes in the plastic. Microwave on High until the eggplant is softened, about 4 minutes.
- Add all the remaining ingredients except the beans and Parmesan to the eggplant and stir to combine. Microwave, covered, on High until the vegetables are softened, about 15 minutes, stirring every 5 minutes. Stir in the chickpeas and let stand about 5 minutes. Serve warm or at room temperature sprinkled with the Parmesan. Yields about 1 1⁄2 cups per serving.