Vegan Eggplant Chickpea Stew Recipe
This recipe for eggplant chickpea stew is surprisingly easy and stress-free. It's vegan, gluten-free and dairy-free - perfect for picky eaters!
Servings: 4 servings
Calories: 218kcal
Ingredients
- 1 globe eggplant
- Kosher salt
- 4 tbsp olive oil divided
- 1 large onion diced
- 6 cloves garlic minced
- 1 Italian green pepper diced
- 1 red bell pepper diced
- 1 tablespoon tomato paste
- ½ cup fresh parsley chopped
- 1 tsp oregano
- 1 teaspoon Aleppo pepper
- ¼ tsp black pepper
- 1 tsp cumin
- 1 can chickpeas 15 oz.
- 1 can diced tomatoes 15 oz.
Instructions
- Peel strips on the eggplant and slice it into 1 ½ inch cubes. Place them in a colander and toss them with 2 teaspoons kosher salt. Let them sit for 30 minutes to "sweat".
- Meanwhile, preheat the oven to 425 degrees F and coat a baking sheet with nonstick spray. Rinse the eggplant cubes and toss them with 2 tablespoons olive oil. Arrange them on the baking sheet in one layer and roast in the oven for 30 minutes. Flip them halfway through to make sure they roast evenly on all sides.
- While the eggplant is roasting, heat the remaining 2 tablespoons of olive oil in a Dutch oven or a pot over medium heat. Saute the onion for 10 minutes until golden. Add in the minced garlic, Italian green pepper and red bell pepper and cook for 10 more minutes.
- Add the tomato paste, parsley, oregano, Aleppo pepper, 1 teaspoon kosher salt, black pepper and cumin to the vegetables and stir to combine. Add in the chickpeas and the diced tomatoes and give it a good stir.
- Once the eggplant is roasted, add it to the chickpeas followed by ½ cup water. Turn the heat up to medium high and bring the stew to a simmer. Turn the heat to medium, cover and simmer for 15 minutes. Turn the heat off and let the stew sit covered for 10 minutes.
- Serve warm with your favorite side dish.
Video
Notes
- You can serve 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.
- Store the leftovers in an airtight container and refrigerate for up to 5 days. Reheat in a saucepan over medium heat for about 15 minutes.
- You can freeze this stew for up to 6 months. To serve, thaw in the fridge overnight and reheat in a saucepan as instructed.
Nutrition
Calories: 218kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 62mg | Potassium: 763mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2867IU | Vitamin C: 103mg | Calcium: 90mg | Iron: 3mg