Veggie Stew

The Ingredients

1 can of garbanzo beans

5 Japanese (small) eggplants

6 small green peppers

3 large tomatoes (heirloom or beefsteak)

4 cloves of garlic

1 small onion

2 cups veggie broth

cumin

coriander

crowberry chili salt

1 tbsp avocado oil

I love my Dutch oven. So much that I try to use it as much as possible. It creates amazing sauces and broths!

Coat the Dutch oven with enough avocado oil to fully coat the bottom. Dice the small onion and add to the oil. Cook at medium heat for several minutes, until it caramelizes. Then, mince the garlic and add it to the mixture. This should also brown. 

Then, add the veggie broth. I had some frozen that I had made a few months ago that is a go-to for any type of stew or soup recipe. Let simmer on medium heat for a few minutes. In the meantime...

Chop eggplants, peppers and tomatoes. Add to the broth mixture. Add spices and salt to taste. Then, cook for 45 minutes at 350 degrees, until the liquid has reduced by about half. This is the magic of a Dutch oven- sauces and soups are so flavorful when prepared this way because they reduce in amount and not in flavor. Add chickpeas (drained) and enjoy! 

After some stewing 

The final product!