This is a simple, midweek, vegetarian meal loved by both adults and children. Using spices such as cinnamon, saffron, cumin and ginger root, enables the dish to achieve a delicious depth of flavor without simmering all day. We enjoyed ours with a simple kale, avocado and fresh tomato salad, dressed with a lemon and shallot vinaigrette. The salad provided a fantastic brightness and acidity we decided tasted best when mixed with the stew and eaten all together!
2 Tbs Coconut Oil
2 medium onions (one chopped one diced into smaller pieces)
3 cloves garlic, minced
2 inches ginger root, minced
1 eggplant, diced
2 tsp cinnamon
11/2 tsp cumin
1/2 tsp paprika
1 tsp salt
2 Tbs tomato paste
2 Tbs water
1 can diced tomatoes
2-3 cups vegetable stock
large pinch, saffron threads, about 6
2 cups chickpeas (1 can, if using choose low sodium and rinse)
1/2 cup raisins
zest of 1 lemon
Additional items for serving: toasted slivered almonds
whole wheat Naan
greek yogurt
Salad:
juice of 1 lemon
1/8 c of olive oil
1/2 tsp salt
1 shallot, minced
2 ripe avocados, diced
1 hand full of fresh mint, chopped
1 hand full of fresh parsley, chopped
2 cups fresh organic kale, torn into bite sized pieces
1 fresh tomato
INSTRUCTIONS:
Heat oil over medium heat, add onions and saute until softened, about 5 minutes. Add garlic and ginger and stir for 1 minute or until fragrant. Add eggplant, spices, tomato paste and water, heat for about 5 minutes stirring frequently. Add tomatoes, 2 cups of stock, and saffron. Stir until it boils then lower the heat, cover and let simmer for about 20 minutes. Add chickpeas, raisins and a bit more stock if needed. Let simmer about 10 minutes. Stir in zest right before serving.
For the salad: mix the lemon juice, olive oil, shallot and salt and let sit for a few minutes. Then massage into kale leaves. Mix in avocado, mint, parsley and tomato.
Top with almonds and yogurt and a side of warmed Naan bread. Serve salad alongside the Pastiche, mixing a bit of salad into each bite!
