Mount Athos Chickpea, Eggplant & Tomato Stew

1. Soak Chickpeas: Drain the chickpeas that were soaked overnight. (For authentic texture, monks often peel the chickpeas by gently rubbing off their skins after soaking, though this step is optional.)

2. Sauté Base: In a large pot, heat about ½ cup of olive oil over medium heat. Add the grated onions and sauté until soft and translucent (5–7 minutes), stirring frequently. Do not rush this step – slow cooking of the onions brings out sweetness and depth of flavor, a principle in monastic cooking.

3. Add Tomato: Stir in the grated or crushed tomatoes, along with a generous pinch of salt and black pepper​ Cook this onion-tomato mixture for about 5 minutes, allowing it to simmer and start forming a sauce.

4. Simmer Chickpeas: Add the drained (and peeled, if you opted to peel) chickpeas to the pot. Pour in enough water to cover the chickpeas by about 1 inch​. Bring to a boil, then reduce heat to low, cover the pot, and let the chickpeas simmer gently until tender. This will take approximately 1 to 2 hours, depending on the chickpeas' age. Stir occasionally and add a bit more hot water if the stew seems dry – the chickpeas should remain just submerged as they cook. (Monks emphasize patience in cooking; a slow simmer allows the legumes to become tender and flavorful without burning.)

5. Prepare Eggplants: While the chickpeas are cooking, prep the eggplants. Wash and trim the stems from the eggplants. You can peel them in stripes (zebra-striping) or leave the skin on according to preference. Cut the eggplants into slices about 1/2-inch thick. Place the flour in a shallow bowl and lightly dredge each eggplant slice in the flour, shaking off excess.

6. Fry Eggplants: In a large skillet, pour enough olive oil to cover the bottom to a depth of about 1/4 inch (use the remaining 1/2 cup or more as needed). Heat the oil over medium-high heat. When hot (a drop of water sizzles on contact), fry the floured eggplant slices in batches. Cook each batch for ~3–4 minutes per side, until the slices are golden-brown and tender. Remove and drain the fried eggplant on paper towels. Add more oil to the pan if necessary between batches. (Frying the eggplants separately is the traditional method – it gives them a rich, silky texture and prevents them from disintegrating in the stew.)

7. Combine Eggplants and Stew: When the chickpeas are nearly fully cooked and tender, gently stir in the fried eggplant slices into the pot of chickpeas and tomato​. Cover and simmer the stew together for another 5–10 minutes. This allows the eggplant to absorb some of the tomatoey broth and for all the flavors to meld. The eggplant should become very soft but still hold its shape, and the chickpeas should be completely tender. (If the stew is too thick after adding eggplant, you can add a bit more water; if it’s a bit thin, simmer uncovered for a few minutes to reduce.)

8. Season and Serve: Taste the stew and add additional salt or pepper if needed. Turn off the heat and let the pot rest for a few minutes before serving – this brief rest lets the flavors settle. Ladle the chickpea and eggplant stew into bowls. Drizzle a little fresh olive oil on top of each serving for extra richness (a very Athonite touch), and sprinkle with chopped parsley if desired. Serve with crusty bread (such as traditional monastery-baked bread) or over plain rice. Enjoy the stew warm or at room temperature.