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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 40 minsTotal Time 55 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
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 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)
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!
Eggplant and Chickpea Stew
Visited 4 times, 1 visit(s) today
