Mediterranean Chickpea Stew

• ¼ cup extra-virgin olive oil
• 1 large red onion, chopped
• 1 small bunch Italian parsley, minced
• 2 cloves garlic, minced
• 1 small carrot, coarsely shredded
• 1 small eggplant, cubed
• 2 cups cooked, sodium-free chickpeas, drained
• 1 cup cherry tomatoes, halved
• ½ cup vegetable broth, or more as needed
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon cayenne pepper
• salt and ground black pepper to taste

Directions

1. Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.
2. Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.