Chickpea and Veggies with Lemony Cilantro and Parsley

My friend Sherri recommended this recipe and I finally tried it tonight (with some modifications)!  Delicious!  I served it over some brown rice (about 1 1/4 cups dry for this amount of food).


  • measuring cup full of water to be added as needed throughout cooking
  • 1 1/2 lbs potatoes of your choice, unpeeled and chopped into 1/2″ cubes
  • 1 medium eggplant, peeled and chopped into 3/4″ cubes
  • 3 large or 4 medium red peppers, chopped into 3/4″ squares
  • 2 plum tomatoes, chopped
  • 1 onion, chopped
  • 1 tsp salt
  • 6 cloves garlic, minced
  • 1 Tbsp paprika
  • 1 tsp ground cumin
  • dash of cayenne
  • 1 can chickpeas (if unsalted, add 1/4 tsp salt)
  • 1 1/2 cups loosely packed cilantro, chopped
  • 2 cups loosely packed parsley (I used flat leaf/Italian), chopped
  • 1/3+ cup fresh lemon juice

Heat a large pot over medium heat.  When hot, add potatoes and about 1/2 cup of water.  Cover and simmer for about 10 minutes, stirring every minute or so.

Then add eggplant, red peppers, tomatoes, onion, and salt.  Add additional water if needed (if it’s starting to stick).  Turn heat to medium-high and continue to cook with the cover on.  Again, stir every minute or two.  After about 5 minutes add garlic and spices.  Add additional water throughout cooking as needed.  Continue to cook covered and stir occasionally until potatoes are tender.

Once potatoes are tender, add chickpeas, cilantro and parsley.  Cook 2 more minutes.  Remove from heat, add lemon juice, and serve as is or over rice.


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