Savory Chickpea Stew with Roasted Red Pepper Coulis

2 tsp cumin seeds
1 large eggpant, peeled and cut into 2 inch cubes and drained of excess moisture
1 tsp vegetable oil
1 large onion finally chopped
5 cloves of garlic, finely chopped
1 tsp dried oregano
1/2 tsp tumeric
1 cup vegetable stock
1 can (28 oz) tomatoes
2 large potatoes cut into 1/2 cubes
2 cans of chickpeas or 2 cups dried chickpeas

Red Pepper Coulis
2 roasted red bell peppers
3 oil packed sun dried tomatoes chopped
2 tbs extra virgin olive oil
1 tbs balsamic vinegar
10 fresh basil leaves

In a skillet, over a medium heat, toast the cumin seeds until they release their aroma and just begin to turn brown. Transfer to a mortar or a spice grinder and grind coarsely. Set aside.

In the same skilliet, heat oil over a medium heat. Add onion and cook until softened. Add onion and cook until softened (3 minutes). Add sweated eggplant and cook until it begins to brown. Add garlic and spices and cook for 1 minute.. Add stock adn tomatoes with juices and bring to a boil. Cook for one minute.

Add tomato eggplant mixture, chickpeas and potatoes to the slow cooker.

Cook on low for 8 to 10 hours or high for 4 to 5 hours, until potatoes are tender.

Red Pepper Coulis: in a food processor process all ingredients until smooth.

Ladle stew into bowls and top with coulis.

Number of Servings: 6

Recipe submitted by SparkPeople user MJSTEVEN.