About the Recipe
This recipe was designed using the ingredients I had in my fridge - a version of the clean-out-the-fridge meal - and shelf staples I usually have on hand. A few weeks back, I ventured into cooking with lamb and with the leftover bones made a lamb stock that needed to shine in a rice dish or soup, so this was the main inspiration for this recipe. It comes together for a very flavorful and healthful dish, and perfect for a colder day. You can replace eggplant and carrots for other vegetables you have on hand.
Ingredients
Lamb Stock Rice
2 cups lamb stock
1 cup jasmine rice
Handful of fresh cilantro
Eggplant Chickpea Stew
1 eggplant
1 large yellow onion
3 cloves garlic
1 can of chickpeas
1 can (14oz) of whole tomatoes in juice
1 tbsp tomato paste
1 tbsp of fresh or dried thyme
1 tbsp harissa
1 tsp salt
1 tsp black pepper
1 tsp sumac
1 tsp cumin
1 tsp coriander
1 tsp chili
Pomegranate molasses
Roasted Carrots
Bunches of carrots
Olive oil
Salt
Pepper
Honey
Preparation
Rice with Lamb Stock
A few weeks back I made lamb chops and conserved the bones to make stock. After letting the bones simmer with water, salt, and onion for 6 or 7 hours I had about 6 cups of stock to use! This is what I cooked my rice in today
Follow the ratio that your rice calls for and replace water with lamb stock
Add fresh cilantro to the rice when ready
Eggplant, Chickpea Stew
Heat oven to 350ºF
Dice your eggplant, or other vegetable of choice, and toss in olive oil, cumin, paprika, chili, coriander, salt, and pepper
Spread on a baking sheet and bake for 30 minutes, or until the eggplant is nice and brown and caramelized
While the eggplant is roasting, slice your onion in thin half moons and cook in oil over medium-high heat for about 10 minutes until browning. Add sliced garlic, sumac, paprika, cumin, salt, chili, thyme, and black pepper and let cook for a minute or two
Deglaze with reserved lamb stock
Dice whole canned tomatoes, reserve the juice and add to your pan with your onions and a tablespoon or so of tomato paste
Drain chickpeas and add can to pan; reduce heat to simmer. Cover and let cook for 15 to 20 mins
Once your eggplant is done roasted, add it to your stew and let simmer again until nice and thick
Add some hot sauce of choice or harissa and pomegranate molasses for a little tangy sweetness
Plate that up and top with roasted carrots drizzled in honey, or any vegetable of choice. Serve with pita, maybe some feta if you have it.