Spicy Chickpea and Aubergine Stew

Disclaimer: I have made this before.

I know I wanted to try new recipes but here’s the deal, it was a Friday and I’m usually pretty beat by Friday evenings. I took this into consideration when meal planning so I chose this with the expectation that I would be tired and would want something quick and easy. This recipe stepped up to the plate! Specifically our dinner plates.

If you don’t know, an aubergine is an eggplant. ‘Aubergine’ is mostly used in Europe and all those countries whose patronus is not a bald eagle. ‘Merica! When reading up on the difference between the two words, I learned that there are white and green eggplants! Did you know that?! I didn’t know that. So, how does that relate to the color ‘eggplant’? I mean, now that I know there are different colors of eggplant, I can’t use that word to describe a color. I just can’t! There’s no turning back, my life has been forever changed.

This recipe changed my life, y’all.



4 thoughts on “Spicy Chickpea and Aubergine Stew”

  1. That looks easy and delicious!There are many varieties of Eggplant but it got its name from the small white ones that actually resemble eggs. How about that?!Again with the cilantro???!!! Learn to like it already…Like you said earlier, coriander and cilantro is the same thing; but in 'Murica, ground coriander refers to ground coriander seeds. You can also find whole coriander seeds. The flavor is only somewhat similar to fresh cilantro leaves so that's probably why you like it better.


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