Mediterranean Chickpea Stew Recipe

Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.

Pour in chickpeas and tomatoes. Add broth oregano thyme and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft about 15 minutes. Add more broth if necessary. Season with salt and pepper.