Greek Eggplant & Chickpea Stew

emsfoodforfriends.com.au

Jessica Leong

Olive oil for frying

4 cloves of garlic, finely chopped

1 large brown onion, peeled, halved and sliced top to bottom

2 medium eggplants, cut into largish chunks (about 2 inches)

¼ cup of extra virgin olive oil

2 bay leaves

1 tsp of dried oregano

3 strips of lemon rind

½ a cup of dry red wine

½ tsp of ground cumin

1 cinnamon stick

400gm tin of chickpeas, drained

400gm tin of chopped tomatoes

1 cup of pitted kalamata olives

1 tbs of tomato paste

1 tsp of sugar

juice of ½ a lemon

Sea salt and cracked pepper

1 bag of baby spinach leaves

4 tbs of Greek yoghurt

2 tbs of finely chopped parsley

2 tbs of finely chopped dill

¼ cup of toasted, flaked natural almonds

2 cups of cooked quinoa or rice to serve

Directions at emsfoodforfriends.com.au

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