Vegan Eggplant Chickpea Stew Recipe

Why we love this vegan chickpea stew

• Nutritious: Eggplant is packed with antioxidants including vitamins A and C and chickpeas are a great source of fiber and protein, making this vegetarian dish a good weeknight dinner option.
• Easy: This is an easy eggplant recipe that doesn’t require any special skills, and it’s ready in less than 1 hour.
• Flavors: Every bite of this dish is full of delicious flavors thanks to the warm spices and vegetables used in this recipe.

How to choose the best eggplant

Here are a few tips to keep in mind when shopping for an eggplant:

• Color: The skin should be bright and shiny, without any brown spots. Brown spots mean that the eggplant is going bad.
• Weight: The eggplant should feel heavy for its size, especially at the bottom. It should feel firm and not soft at all.
• Size: Shop for average or smaller eggplants. Large eggplants tend to be spongier and have more seeds.

Ingredients and substitutions

• Olive oil: Like many other Mediterranean recipes, this one calls for extra virgin olive oil as well.
• Onion and garlic: Be generous with the onion and garlic since this will be the base of all the flavors in the stew. You can also use shallots.
• Peppers: I use Italian green pepper and red bell pepper for this recipe. Orange, green or yellow bell pepper would work as well.
• Tomato paste: For color and flavor. I don’t recommend using tomato sauce.
• Spices: You need a combination of oregano, Aleppo pepper, cumin, salt and pepper.
• Chickpeas: I usually use a can of chickpeas (15 oz.) but you can also cook chickpeas from scratch.
• Diced tomatoes: I recommend using canned diced tomatoes. Fresh tomatoes won’t work as well for this recipe.

How to make eggplant chickpea stew

1. Cut the eggplant into cubes and place them in a colander. Toss them with salt and let them sit over a bowl for 30 minutes. This would remove the bitterness of the eggplant.
2. Rinse the eggplant cubes with cold water and and coat with olive oil. Roast them in the oven at 425 degrees F for 30 minutes, until fully cooked and golden brown.
3. Meanwhile, saute the onion in olive oil until translucent. Then add the garlic and pepper. Cook for a few minutes and then add the tomato paste and parsley followed by the spices.
4. Add in the canned tomatoes and chickpeas. Give it a good stir and add the roasted eggplants and some water. Cover and cook for 15 minutes until the sauce thickens.

Variations

Here are a few ideas to jazz up this vegetarian chickpea recipe:

• Throw in some green or kalamata olives. They add a lot of flavor to the dish.
• Use other vegetables such as potatoes, carrots, celery and leek.
• Season this eggplant chickpea stew with spices mixes such as ras el hanout, Persian advieh or Lebanese seven spice.
• Slice some preserved lemons and add it to the stew for some bright flavor.

Serving suggestion

Serve this vegan eggplant chickpea stew with some lemon rice, brown rice, lavash or pita bread with a side of yogurt. A side of fresh salad such as Greek salad, fattoush or Mediterranean salad would turn this into a complete vegetarian meal.

Storage and reheating

Store the leftovers in an airtight container and refrigerate for up to 5 days. To reheat, place the leftovers in a sauce pan over medium heat and stir occasionally. It should take about 15 to 20 minutes for the stew to heat up.

Can I freeze eggplant chickpea stew?

Yes, once the stew is completely cool, store it in a freezer-safe container and freeze for up to 6 months. To reheat, let the stew thaw in the fridge overnight and then reheat over medium heat.

Frequently asked questions

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