Eggplant and Chickpea Stew

This tasty vegetarian stew, studded with plenty of eggplant and protein-rich chickpeas, is reminiscent of ratatouille. The eggplant breaks down and makes a saucier stew if you peel it before cooking, but you can certainly leave the peel on if you prefer. Serve over quinoa or soft polenta with sautéed spinach on the side.

Yields: 8 servings, 1& 1/4 cups each
Total Time: 4 hr 45 min

Prep Time: 45 min

Ingredients................

• 1 ounce(s) dried porcini mushrooms
• 3 cup(s) hot water
• 2 large eggplants (about 1 1/2 pounds each)
• 3 tablespoon(s) extra-virgin olive oil, divided
• 2 large onions, thinly sliced
• 6 clove(s) garlic, minced
• 2 teaspoon(s) dried oregano, crumbled
• 1 small (1-inch) cinnamon stick
• 1 teaspoon(s) salt
• 1 teaspoon(s) freshly ground pepper
• 1 bay leaf
• 1 cup(s) dried chickpeas, rinsed and soaked overnight (for a quick-soak method, see Tip) and drained
• 1 can(s) (28-ounce) tomatoes (see Note), drained and coarsely chopped
• 1/4 cup(s) finely chopped fresh parsley

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Directions.....................

1. Preheat oven to 400 degrees F.
2. Combine dried mushrooms and hot water in a bowl. Stir well and let stand for 30 minutes. Strain through a sieve lined with a paper towel and set the liquid aside. Finely chop the mushrooms.
3. Meanwhile, peel eggplants, if desired, and cut in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes. Let stand until cool enough to handle. Cut into 1-inch cubes and transfer to a 4-quart (or larger) slow cooker.
4. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until softened, 3 to 6 minutes. Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf, and the chopped mushrooms; cook, stirring, for 1 minute. Add the reserved mushroom-soaking liquid and chickpeas. Bring to a boil and cook, stirring occasionally, for 5 minutes. Transfer to the slow cooker and stir to combine with the eggplant.
5. Cover and cook until the chickpeas are very tender, about 4 hours on High or 7 to 8 hours on Low. Remove cinnamon stick and bay leaf. Stir in tomatoes and parsley.

Tips & Techniques..................

Tip: To quick-soak chickpeas (or other dried beans), place in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.

Note: Look for Italian San Marzano tomatoes — they are particularly rich in flavor and taste best in this dish.

Note: To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250 degrees F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled "Panko breadcrumbs." Find them at well-stocked supermarkets.



Basic Vegetarian Chili

Unlike its slow-cooking, meaty brethren, this chili recipe is easy, fast, and vegetarian.

It makes for a hearty weeknight dinner.

Freeze leftovers in small containers for a ready-to-eat meal.

Makes: 6 to 8 servings

INGREDIENTS

1 tablespoon vegetable oil

1 onion, medium dice

1 carrot, medium dice

2 garlic cloves, minced

"Kosher salt"

"Freshly ground black pepper"

1 bell pepper, medium dice

1 zucchini, medium dice

2 teaspoons ground cumin

2 tablespoons plus 1 teaspoon chili powder

2 15-ounce cans light kidney, dark kidney, or black beans, drained and rinsed

1 1/2 cups water

1 28-ounce can chopped tomatoes

Chopped cilantro, for garnish optional

Quartered lime pieces, for garnish optional

Shredded cheddar cheese or crumbled queso fresco, for garnish optional

Sour cream, for garnish optional

INSTRUCTIONS

1.  Heat the oil in a large heavy-bottomed pot with a tightfitting lid or a Dutch oven over medium heat

until shimmering. Add the onions, carrots, and garlic and season with salt and pepper. Cook,

stirring occasionally, until the onions have softened, about 5 minutes.

2.  Add the bell pepper and zucchini to the pot and season with salt and pepper. Add the cumin and

chili powder and stir to incorporate. Cook, stirring occasionally, until the carrots are knife

tender, about 8 to 10 minutes.

3.  Add the beans, water, and tomatoes with their juices and stir to combine. Increase the heat to high

and bring to a boil. Reduce the heat to low and gently simmer until the vegetables are soft and the

flavors have melded, about 15 minutes. Taste and season with additional salt and pepper if

necessary. Serve and garnish as desired.