Chickpeas Stew With Eggplant

4 Portions
40 min

A vegan and hearty meal that can be made in under an hour. packed with all the good stuff without compromising on flavour!


The turmeric gives the stew its lovely colour and a slightly earthy flavour, and the cinnamon, while normally associated with sweets in some cultures, adds a fragrant and so-called "sweet" note and to the dish.

I find that it can help make a dish more complex or interesting, especially to those of us who don't usually have cinnamon in our savoury food so often.

This dish can be served with tzatziki and/or pita bread on the side.


For more recipe ideas please visit my IG: olivia_homecook

Chickpeas Stew With Eggplant
Recipe details
  • 4  Portions
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients
For the stew
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 5 large garlic cloves minced
  • 1 tsp paprika powder
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • ½ tsp ground turmeric
  • 2 medium size or 450 grams eggplant or aubergine cut into cubes
  • 1 red bell pepper stem and innards removed, cut to small pieces
  • 250 grams sliced cherry tomatoes
  • 2 pcs bay leaves
  • 1 tsp oregano
  • About ½ tbsp salt (adjust for taste)
  • ½ tsp ground black pepper
  • 2 cans chickpeas reserve the canning liquid
  • Fresh herbs such as parsley or basil and mint for garnish
Instructions
For the stew
In a medium braiser, fry the onion in olive oil until softened (around 2-3 minutes), then add the garlic, ground paprika, coriander, cinnamon and tumeric. Stir until fragrant.
Add the chopped eggplant, sliced tomatoes, bell peppers, and chickpeas along with the liquid. Add salt and pepper, the bay leaves, and oregano.
Simmer for around 20 min over medium-low heat, after that, remove the bay leaves, stir, cover and cook for another 15-20 minutes until the eggplant ranges from fully cooked through to very tender (up to your preference).
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