Smoky Red Pepper & Chickpea Stew with Buttery Mashed Potatoes

Updated at: Thu, 17 Aug 2023 04:03:05 GMT

Step 1

On the open flame of a gas burner, char eggplant and red bell peppers. Rotate and cook until soft. Roughly 8 minutes a side for the eggplant and 4 minutes a side for the peppers.

Step 2

If you don't have a gas range or care to try this, just roast veggies in the oven (or grill) until soft and charred.

Step 3

Place veggies in a bowl and cover. Allow to cool. Remove burnt skin from eggplant and peppers.

Step 4

Place eggplant in a colander over a bowl and allow liquid to drain as you prepare the rest of the dish.

Step 5

In a frying pan over medium-high heat, cook onion in oil until soft and translucent.

Step 6

Roughly chop eggplant and peppers and add to pot.

Step 7

Add tomato sauce, salt, pepper and bay leaves. Cook on medium until mixture begins to bubble. Stir often. Reduce heat and simmer on low for two hours. Stir occasionally.

Step 8

Remove bay leaves and pulse with an immersion blender, so there are no large chunks (you still want a little texture).

Step 9

Add chickpeas and cook for a few minutes until everything is hot.

Step 10

Mashed Potatoes

Step 11

Add quartered and peeled Yukon gold potatoes to a pot, cover with water, and add salt. Bring to a boil and cook for roughly 20 minutes, until easily pierced with a fork.

Step 12

Drain, add remaining ingredients to pot and mash (or use mixer) until potatoes reach preferred consistency.

Step 13

To Serve

Step 14

Serve chickpeas atop mashed potatoes. Sprinkle with hemp hearts and top with micro greens. Enjoy!

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