CHICKPEA STEW

This stew has Middleastern flavors and turned out quite yummy

Chickpea Stew

1 #dried chickpea, soaked overnight
2 eggplants, peeled and large dice
4 cups sliced mushrooms (1#)
1 head of fennel, sliced across ribs and diced
3 cups diced carrots (1#)
1 qt of vegetable stock
6 cups of water
1 - 28oz can diced tomatoes
1 jalapeno pepper, seeded and fine diced
1 medium onion, diced
3 cloves , finely diced
2 T cumin
2 T coriander
1 T cardomon
1/2 t celery salt
1.5 T salt
1 T pepper


In a large pot soak chickpeas in enough water for beans to double their size and still be covered with water.

Drain chickpeas and rinse under cold water. Add stock and water to a large stock pot. Add chickpeas and bring to a boil and simmer for 1.5 hours. Meanwhile chop the other ingredients.
After an hour add the remaining ingredients and simmer for a another hour or until the vegetables and chickpeas are tender. To thicken the stew, use an immersion blender and blend a little at a time until the stew slightly thickens. You want most of the vegetables to be whole. An alternative method would be to use a potato masher and mash a few times to break down some of the vegetables.

Serve with toasted nan or your favorite crusty bread.

This makes approximately 10 servings