Sumac-Scented Eggplant and Chickpeas

Name: Sumac-Scented Eggplant and Chickpeas
Total time: 45 min
Ingredients: 1/2 cup olive oil; 2 pounds firm Italian eggplant, cut into 1-inch cubes; Kosher salt and black pepper; 1 (28-ounce) can crushed tomatoes; 1 tablespoon ground sumac; 2 garlic cloves, peeled and chopped; 2 tablespoons pomegranate molasses, plus more to taste; 1 (14-ounce) can chickpeas, drained; 4 scallions, trimmed and sliced; 1/2 cup chopped fresh mint or cilantro; Cooked white rice, for serving; 1/2 cup Greek yogurt, for serving; Toasted pita, for serving (optional)

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Total: 45 minutes

Servings: 6

Cost: $3.43 /serving

Author : Jennifer Steinhauer

chickpea crushed canned tomatoes eggplant

Instructions

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Step 1

In a deep, wide skillet, heat 1/4 cup olive oil over medium-high until shimmering. Add half the eggplant, season with salt and pepper and cook, stirring occasionally, until tender and browned all over, about 8 minutes. Transfer the eggplant to a large baking sheet to cool and repeat with the remaining olive oil and eggplant. Transfer to the baking sheet.

Step 2

Add the tomatoes, sumac, garlic and 2 tablespoons pomegranate molasses to the skillet. Season with salt and pepper and simmer over medium-low until thickened, about 15 minutes.

Step 3

Stir in the eggplant, chickpeas, half the scallions, half the mint and 1/4 cup water. Let simmer until flavors meld, about 2 minutes. Taste and adjust the seasoning, adding more pomegranate molasses if you like. The eggplant mixture should be a little textural, chunky even, with an assertive, tangy finish.

Step 4

Divide the rice and eggplant mixture among wide, shallow bowls. Dollop with yogurt, sprinkle with the remaining scallions and mint, and serve with pita, if using.

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