Eggplant and Chickpea Stew
Updated Sept. 11, 2025
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- 2onions, chopped into ½-inch chunks
- 2cloves garlic, minced
- 1teaspoon ground coriander
- 1teaspoon ground cumin
- ½teaspoon smoked paprika
- 1½teaspoons salt, or as needed
- 2eggplants, diced into 1-inch cubes (6½ cups)
- ½cup white wine
- 1¾cups canned crushed tomatoes
- 3cups drained, canned chickpeas (garbanzos)
Nutritional analysis per serving (6 servings)
270 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 13 grams dietary fiber; 15 grams sugars; 9 grams protein; 882 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a flameproof casserole or other large, wide pan over medium heat, and heat oil. Add onion, and sauté until slightly softened, about 2 minutes. Stir in garlic, coriander, cumin, paprika and salt.
- Step 2
Add eggplant and stir until well-coated with oil and spices and beginning to soften, about 3 minutes. Add wine, and bring mixture to a simmer. Add tomatoes and chickpeas and stir well. Bring mixture to a boil, then cover and reduce heat to as low as possible. Simmer, stirring occasionally, for 40 minutes.
- Step 3
Allow stew to cool a bit, then serve warm, rather than piping hot. If desired, serve as a side dish with herbed and butterflied leg of lamb.
Private Notes
Comments
I doubled the spices--coriander, cumin, paprika--, and added curry. I used five fresh, parboiled and peeled tomatoes and 2 cubes of tomato paste plus a touch of sugar. I added 1 1/2 Tb of pomegranate sauce and lemon juice. I used 1 eggplant and 2/3 can chickpeas, drained. Came out every good.
Like others, we doubled the spices. Served over a little orzo and sprinkled feta and flat leaf parsley on top.
I, too, halved the recipe, and kept the spices at full strength. If you're of cult instant pot, 5 minutes is perfect. I did not notice till last minute my tomatoes were roasted; the flavor was divine.
I was trying to find a way to make this a "complete" meal for my meat-loving husband, so I threw in some browned ground lamb at the end, and let it "marry" with the rest of the stew. It made us both happy.
Goes together easily but the flavor is not very special.
I doubled the spices as others suggested. Nothing special.