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