Exquisite Eggplant and Chickpea Stew with Zesty Pink Peppercorns and Tangy Pomegranate

"Eggplant and Chickpea Stew with Pink Peppercorns and PomegranateA hearty and flavorful stew featuring tender eggplant, creamy chickpeas, and a punch of pink peppercorns and pomegranate for a delightful twist."

mourganism

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1/17/2024

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Indulge in the perfect blend of tender eggplant, velvety chickpeas, and a burst of zesty pink peppercorn and tangy pomegranate flavors in this beautifully comforting and satisfying stew. Each spoonful offers a delightful combination of textures and tastes that will transport you to culinary bliss.

stew eggplant chickpea peppercorns pomegranate vegan

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Name: Exquisite Eggplant and Chickpea Stew with Zesty Pink Peppercorns and Tangy Pomegranate
Yield: 4
Ingredients: 2 large eggplants, cut into 1-inch cubes; 1 can (15 oz) chickpeas, rinsed and drained; 1 medium onion, finely chopped; 3 garlic cloves, minced; 2 tablespoons olive oil; 1 can (14 oz) diced tomatoes; 1 tablespoon tomato paste; 1 tablespoon pink peppercorns; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups vegetable broth; 1/2 cup pomegranate seeds; Fresh parsley, for garnish

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