Name: Eggplant and Chickpea Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 large eggplant, cubed (1-inch pieces); 2 tbsp olive oil; 1 large onion, diced; 3 cloves garlic, minced; 1 tsp ground cumin; ½ tsp ground cinnamon; 1 tsp smoked paprika; ¼ tsp cayenne pepper (optional); 1 can diced tomatoes; 1 tbsp tomato paste; 1 ½ cups vegetable broth (or water); 1 can chickpeas, drained and rinsed; Salt and pepper, to taste; Juice of 1/2 lemon; 2 tbsp chopped fresh parsley or cilantro (for garnish)

DifficultyBeginner

CategoryMain Courses, Vegetarian

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.

Yields4 Servings

Prep Time15 minsCook Time40 minsTotal Time55 mins

1 large eggplant, cubed (1-inch pieces)

2 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

1 tsp ground cumin

½ tsp ground cinnamon

1 tsp smoked paprika

¼ tsp cayenne pepper (optional)

1 can diced tomatoes

1 tbsp tomato paste

1 ½ cups vegetable broth (or water)

1 can chickpeas, drained and rinsed

Salt and pepper, to taste

Juice of 1/2 lemon

2 tbsp chopped fresh parsley or cilantro (for garnish)

Prepare the Eggplant

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

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

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

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

Serve with warm flatbread, couscous, or steamed rice.
Add a dollop of yogurt or tahini sauce for extra richness.

Tips & Variations

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