This is the Aubergine (eggplant) Fennel Bean Stew from The Happy Pear cookbook. I adapted mine a bit. Used kidney beans instead of black beans and I had no pumpkin so I used yellow potatoes instead, otherwise the recipe flavors were the same. I love when eggplants get all silky in a stew like this! I loved the fennel, cumin and cardamom flavors.
Served with whole wheat pita.
Mmm.
More kale salad in a tahini based dressing with chickpeas.
1 comment:
Such a beautiful salad and I love all the textures and simple flavors together!
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