Mediterranean Chickpea Stew

Ingredients

• 1/4 cup extra-virgin olive oil
• large red onion, chopped
• small bunch Italian parsley, minced
• clove sgarlic, minced
• small carrot, coarsely shredded
• small eggplant, cubed
• cup scooked, sodium-free chickpeas, drained
• cup cherry tomatoes, halved
• 1/2 cup vegetable broth, or more as needed
• tablespoon dried oregano
• teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• salt and ground black pepper to taste

Instructions

1. 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.
2. 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.