This Eggplant and Chickpea Stew is inspired by North African and Middle Eastern flavors—warm spices, silky eggplant, and protein-packed chickpeas in a rich tomato base. It’s vegan, gluten-free, and deeply comforting. The flavors deepen as it sits, making it ideal for batch cooking or meal prep.
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Yields4 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins
1large eggplant, cubed (1-inch pieces)
2tbspolive oil
1large onion, diced
3clovesgarlic, minced
1tspground cumin
½tspground cinnamon
1tspsmoked paprika
¼tspcayenne pepper (optional)
1candiced tomatoes
1tbsptomato paste
1 ½cupsvegetable broth (or water)
1canchickpeas, drained and rinsed
Salt and pepper, to taste
Juice of 1/2 lemon
2tbspchopped fresh parsley or cilantro (for garnish)
Prepare the Eggplant
1
Toss eggplant cubes with a pinch of salt and let sit for 10–15 minutes to draw out bitterness.
Rinse and pat dry with a towel.
Sauté and Build Flavor
2
Heat olive oil in a deep pot over medium heat.
Add onion and sauté for 5–6 minutes until translucent.
Stir in garlic, cumin, paprika, cinnamon, and cayenne; cook for 1 minute until fragrant.
Add Eggplant & Tomatoes
3
Add the eggplant cubes and sauté for 5–7 minutes until lightly browned and beginning to soften.
Stir in tomato paste, diced tomatoes, and vegetable broth.
Simmer and Finish
4
Add chickpeas, stir well, and bring to a simmer.
Cover and cook for 25–30 minutes, stirring occasionally, until the eggplant is meltingly tender.
Season with salt, pepper, and a squeeze of lemon juice.
Garnish with parsley or cilantro before serving.
Serving Suggestions
5
Serve with warm flatbread, couscous, or steamed rice.
Add a dollop of yogurt or tahini sauce for extra richness.
Tips & Variations
6
Add chopped zucchini or bell peppers for extra veg.
Use fire-roasted tomatoes for a smoky twist.
Great as a make-ahead meal—flavors improve overnight!
Ingredients
1large eggplant, cubed (1-inch pieces)
2tbspolive oil
1large onion, diced
3clovesgarlic, minced
1tspground cumin
½tspground cinnamon
1tspsmoked paprika
¼tspcayenne pepper (optional)
1candiced tomatoes
1tbsptomato paste
1 ½cupsvegetable broth (or water)
1canchickpeas, drained and rinsed
Salt and pepper, to taste
Juice of 1/2 lemon
2tbspchopped fresh parsley or cilantro (for garnish)
Directions
Prepare the Eggplant
1
Toss eggplant cubes with a pinch of salt and let sit for 10–15 minutes to draw out bitterness.
Rinse and pat dry with a towel.
Sauté and Build Flavor
2
Heat olive oil in a deep pot over medium heat.
Add onion and sauté for 5–6 minutes until translucent.
Stir in garlic, cumin, paprika, cinnamon, and cayenne; cook for 1 minute until fragrant.
Add Eggplant & Tomatoes
3
Add the eggplant cubes and sauté for 5–7 minutes until lightly browned and beginning to soften.
Stir in tomato paste, diced tomatoes, and vegetable broth.
Simmer and Finish
4
Add chickpeas, stir well, and bring to a simmer.
Cover and cook for 25–30 minutes, stirring occasionally, until the eggplant is meltingly tender.
Season with salt, pepper, and a squeeze of lemon juice.
Garnish with parsley or cilantro before serving.
Serving Suggestions
5
Serve with warm flatbread, couscous, or steamed rice.
Add a dollop of yogurt or tahini sauce for extra richness.
Tips & Variations
6
Add chopped zucchini or bell peppers for extra veg.
Use fire-roasted tomatoes for a smoky twist.
Great as a make-ahead meal—flavors improve overnight!
