Eggplant and Chickpea Stew
Updated May 2, 2024
- 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.
Goes together easily but the flavor is not very special.
I doubled the spices as others suggested. Nothing special.
I came on here today with my ingredients and miraculously found this recipe, ripe for the taking! I added a bit of harissa and tahini. Lovely.