Anne Bancroft's Chickpea Stew

© Copyright 2009. All rights reserved and enforced

Estimated Prep Time: 15 minutes
Estimated Cooking Time: 2 hours
Cooking at: 350 F / 180 C / Gas Mark 4

Ingredients

1 teaspoon Olive Oil
1 cup Onion (chopped)
1 cup Eggplant (cubed)
1 cup Zucchini (cubed)
1 can Tomato (canned diced) 19 oz tin
1 can Chickpeas 19 oz tin
1 1/2 cup Vegetable Stock
1 1/2 tablespoon Lemon Juice
1/4 teaspoon Allspice
1/4 teaspoon Cinnamon
1/4 teaspoon Oregano
1/4 teaspoon Turmeric

Comments


If you don't need this to be a vegetarian dish, you can use chicken broth instead of vegetable broth.

This recipe was given by Anne Bancroft to Toronto writer Warren Dunford in the 1990s.

Directions


Cook onion in oil for 3 to 5 minutes.

Transfer to an oven proof dish, and stir in all the remaining ingredients.

Bake uncovered for about 2 hours at 350 F/ 175 C.

See Also:

Stew