Freekeh Eggplant Stew Recipes

COZY EGGPLANT STEW

Steps:

• Coat the bottom of a large pot with the oil and place it over medium heat.
• Give the oil a minute to heat up, then add the eggplant and onion. Give everything a stir to coat the veggies evenly with the oil.
• Cook the eggplant and onion for about 10 minutes, stirring frequently, until the eggplant is very tender.
• Add the garlic, cumin, paprika, coriander, and red pepper flakes. Stir well and cook everything for about a minute, until the garlic becomes very fragrant.
• Stir in the broth, tomatoes, tomato paste, and chickpeas. Raise the heat and bring the liquid to a boil.
• Lower the heat and allow the stew to simmer for about 30 minutes, until the eggplant is very tender and the stew has thickened up a bit, stirring occasionally.
• Stir in the spinach and cook the stew for about 3 minutes more, until the spinach has wilted.
• Remove the pot from heat and season the stew with salt and pepper to taste.
• Ladle into bowls and serve.

FREEKEH EGGPLANT STEW

Steps:

• Bring water, freekeh, and salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until water has been absorbed, 15 to 20 minutes. Set aside.
• While the freekeh is cooking, heat oil in a pot over medium heat. Stir in onion; cook until softened, 5 to 7 minutes. Add eggplant and cook, stirring frequently, about 10 minutes. Add tomatoes, russet potatoes, carrots, sweet potato, cumin, coriander, turmeric, salt, and pepper. Reduce heat to medium-low heat and simmer, covered, about 30 minutes. Add cooked freekeh and simmer for 10 minutes more.