Summer Stew

• olive oil↗2 tablespoons
• medium onion, coarsely chopped↗1
• large garlic cloves, minced↗4
• red bell pepper, chopped (no so coarsely, not so fine)↗1⁄2
• ground cumin↗4 teaspoons
• ground turmeric↗1 teaspoon
• hot pepper flakes (or to taste)↗1⁄4 teaspoon
• medium eggplant, unpeeled, cut into diced↗1
• salt and pepper
• ripe tomatoes, diced↗1 lb
• water↗1⁄2 cup
• (15 ounce) can chickpeas, drained (or two cups cooked chickpeas)↗1 can
• green beans, trimmed and cut into 1 inch pieces↗3⁄4 lb
• chopped fresh cilantro2 tablespoons

Step-by-step instructions

1. 1

   Heat the oil in a heavy stew pan. Add the onion and saute over medium heat for about 5 minutes, until it begins to brown.

2. 2

   Add the garlic, pepper, cumin, tumeric and pepper flakes. Cook for one minute, stirring.

3. 3

   Add the eggplant to the pot. Sprinkle with salt and pepper. Cook over low heat, constantly stirring, until the eggplant is covered in the spices.

4. 4

   Add the tomatoes and bring the mixture to a boil.

5. 5

   Add the water, stir it into the mixture.

6. 6

   Cover, simmer over low heat, stirring often, for about 20 minutes.

7. 7

   Add the chickpeas and the green beans.

8. 8

   Simmer for 10-20 minutes more until everything is tender and the stew is thick.

9. 9

   Taste and adjust for seasoning.

10. 10

    Serve hot, sprinkled with the cilantro.