xpost lebanese vegetable stew w chickpeas

[Guest guest]

* Exported from MasterCook *

 

Lebanese Vegetable Stew with Chickpeas

 

Recipe By :Faye Levy

Serving Size : 6 Preparation Time :0:00

Categories : Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound eggplant

2 tablespoons extra-virgin olive oil

1 large onion -- chopped

Salt and freshly ground black pepper

12 ounces zucchini (see cook's notes) -- diced (3/4-inch)

1 cup tomato sauce

2 garlic cloves (optional) -- chopped (2 to 4)

1/2 teaspoon ground allspice (optional)

1/2 cup water

15 ounces canned chickpeas -- drained

1/3 cup chopped fresh Italian parsley

 

Makes 6 appetizer servings

 

Cook's notes: If available, Levy recommends us ing a pale-green zucchini

variety. [Lebanese zucchini are slightly tapered, pale green with grey skin and

are slightly shorter and thicker than yellow zucchini]

 

1. Preliminaries: If the eggplant skin is not tough, you don't need to peel it.

Cut the eggplant into a 3/4-inch dice.

 

2. Brown the onions: Heat the olive oil in a large skillet over a medium flame.

Add the onion and saute 7 minutes, or until the onion starts to turn golden

brown. If the onion dries out, add 1 table spoon water and cover until onions

are done.

 

3 .Saute vegetables: Add eggplant, salt and pepper. Reduce heat to low, cover

and cook 5 minutes, stirring occasionally. Add zucchini, cover and cook an

additional 3 minutes.

 

4. Simmer, season the stew: Add the tomato sauce, garlic, allspice, water and

chickpeas. Cover and cook over a low flame 25 minutes, or until eggplant is

tender. Add half the parsley and simmer 30 seconds. Taste and adjust season

ings. Stir in remaining parsley and, if desired, ad ditional olive oil.

 

5. Presentation: Serve hot, at room temperature or cold.

 

Approximate nutritional analysis per serving: calories, 171; fat, 6 grams;

calories from fat, 28 percent; carbohydrates, 27 grams; protein, 6 grams; fiber,

7 grams; cholesterol, trace; so dium, 464 milligrams.

 

Source: recipe from Faye Levy's " Feast From the Mideast " (HarperCollins, 2003;

$29.95).

 

Source:

" Feast From the Mideast (2003) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 200 Calories; 7g Fat (28.3% calories from

fat); 8g Protein; 29g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 258mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 5663 0 0 0 0 0 0