Have you ever used ground sumac? Ground sumac is made from dried ground berries from the sumac bush, which is native to the Middle East. The flavor is similar to lemons, sour and tangy, but less tart than lemon juice.
I purchased ground sumac a while back patiently waiting for the “right” recipe to cross my path. After receiving eggplant in my most recent Hungry Harvest, I came across this recipe for Sumac Scented Eggplant and Chickpeas, which I knew I had to make!
I ended up cooking dried chickpeas in an electric pressure cooker, made my own pomegranate molasses, but using canned chickpeas and store bought pomegranate molasses works just as well. I adapted this recipe from New York Times Cooking.
Ingredients:
- ½ cup olive oil, divided
- 2 pounds eggplant, cut into 1-inch cubes
- Salt and pepper, to taste
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon ground sumac
- 3 garlic cloves, minced
- 3 tablespoons pomegranate molasses
- 2 cups cooked chickpeas, or 1 (14-ounce) can chickpeas, drained
- 4 scallions, sliced, light green and white parts separated from dark green parts
- 1/4 cup chopped fresh mint, plus more for garnish
- 2 cups cooked white rice, for serving
- ½ cup Greek yogurt, for serving (omit for dairy free/vegan)
- Toasted pita, for serving (omit for gluten free)
Prepare all your ingredients. If you’re making your own pomegranate molasses, the process takes about 70 minutes. Chickpeas in a pressure cooker take about an hour.
When ready to cook, place a large skillet with sides or a large pot over medium-high heat. Add 1/4 cup olive oil and heat until shimmering. Add in half of your eggplant. Season with salt and pepper and cook, stirring occasionally, until browned on most sides, about 8 minutes.
Remove the eggplant and add to a large bowl. Repeat with the remaining olive oil and eggplant. Also remove that eggplant and add to the same bowl.
Add the crushed tomatoes, ground sumac, minced garlic, and 3 tablespoons pomegranate molasses to your pot over medium-low heat. Season with salt and pepper and toss in the white and light green parts of the scallions, stirring to combine. Simmer until thickened, about 15 minutes.
While the mixture thickens, add the chickpeas, half of the chopped scallions tops, chopped mint, and 1/4 cup water to the bowl with the eggplant. Prepare your rice.
After 15 minutes, carefully stir the ingredients of the bowl into the tomato mixture until fully combined. Let simmer for another 2 minutes.
Divide the rice among 4 bowls and top with the tomato eggplant mixture. Top with a dollop of yogurt and sprinkle with the remaining scallions and some more chopped mint. Serve with pita, if desired.
I’m a huge fan of eggplant and chickpeas so this dish is right up my alley. The sumac adds some brightness to the dish similar to adding a squeeze of lemon or a dash of vinegar, so yummy!
The chickpeas add nice texture and, along with the rice, make this a surprisingly filling meatless meal!
Ingredients
- ½ cup olive oil, divided
- 2 pounds eggplant, cut into 1-inch cubes
- Salt and pepper, to taste
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon ground sumac
- 3 garlic cloves, minced
- 3 tablespoons pomegranate molasses
- 2 cups cooked chickpeas, or 1 (14-ounce) can chickpeas, drained
- 4 scallions, sliced, light green and white parts separated from dark green parts
- 1/4 cup chopped fresh mint, plus more for garnish
- 2 cups cooked white rice, for serving
- ½ cup Greek yogurt, for serving (omit for dairy free/vegan)
- Toasted pita, for serving (omit for gluten free)
Instructions
- Prepare all your ingredients. If you’re making your own pomegranate molasses, the process takes about 70 minutes. Chickpeas in a pressure cooker take about an hour.
- When ready to cook, place a large skillet with sides or a large pot over medium-high heat. Add 1/4 cup olive oil and heat until shimmering. Add in half of your eggplant. Season with salt and pepper and cook, stirring occasionally, until browned on most sides, about 8 minutes.
- Remove the eggplant and add to a large bowl. Repeat with the remaining olive oil and eggplant. Also remove that eggplant and add to the same bowl.
- Add the crushed tomatoes, ground sumac, minced garlic, and 3 tablespoons pomegranate molasses to your pot over medium-low heat. Season with salt and pepper and toss in the white and light green parts of the scallions, stirring to combine. Simmer until thickened, about 15 minutes.
- While the mixture thickens, add the chickpeas, half of the chopped scallions tops, chopped mint, and 1/4 cup water to the bowl with the eggplant. Prepare your rice.
- After 15 minutes, carefully stir the ingredients of the bowl into the tomato mixture until fully combined. Let simmer for another 2 minutes.
- Divide the rice among 4 bowls and top with the tomato eggplant mixture. Top with a dollop of yogurt and sprinkle with the remaining scallions and some more chopped mint. Serve with pita, if desired.
