Italian Chickpea Stew

• 7 oz dried chickpeas, soaked overnight, drained
• 1 tbsp olive oil
• 1 None medium red onion, roughly chopped
• 2 cloves garlic, minced
• 1 (13.5 oz) can chopped tomatoes
• 2 cups vegetable stock
• 1 None eggplant (around 10.5 oz), roughly chopped
• 2 None large zucchini (around 10.5 oz), roughly chopped
• 2 tbsp tomato puree
• 3 tbsp fresh flat-leaf parsley leaves, roughly chopped, plus extra for garnish
• None None grated Parmesan cheese, to serve

1. Cook chickpeas in a medium saucepan of boiling water for 1 hour, or until tender. Drain.
2. Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, until onion has softened. Add chickpeas and remaining ingredients. Bring to a boil then reduce heat and simmer, covered, for 30 mins. Uncover and simmer for another 30 mins, or until mixture thickens slightly. Season to taste.
3. Sprinkle with parsley and grated Parmesan. Serve.

chickpeas, olive oil, red onion, garlic, tomatoes, vegetable stock, zucchini, tomato, parsley, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/35119 (may not work)