This hearty chickpea and eggplant stew is packed with flavor, fiber, & plant-based protein but made entirely of affordable kitchen staples! Stovetop & Crockpot methods included!  Give the vegetarian eggplant stew a try!

Ingredients – ¼ C + 1 Tbsp of olive oil, divided – 4 C of eggplant cut into 1-inch cubes – A pinch of salt – 1 onion, chopped – 5 garlic cloves, minced – 3 celery stalks, sliced – 2 carrots, sliced – 2 tsp of ground cumin – 1 tsp of chili powder – Salt and pepper, to taste – 2 vegetable boullion cubes – 1 C of water – 1 (24-oz) jar of tomato basil marinara sauce – 1 (15-oz) can garbanzo beans, drained and rinsed – Juice of one lemon – 1 C of parsley, minced

Instructions – In a large pot over high-heat, heat ¼ cup of the oil. Add the eggplant and season with salt. Cook for 5 minutes, stirring occasionally until soft and browned on all sides. Carefully remove the eggplant and set aside. – To the same pot, add 1 tablespoon of oil. Add the onion, garlic, celery, and carrots. Cook until onions are translucent and fragrant.

Instructions – Add the cumin, chili powder, salt, and pepper and cook for one minute. – Add the boullion cubes and water. Stir until the boullion cubes are completely dissolved.

Instructions – Add the marinara sauce, eggplant, and garbanzo beans. Bring the stew to boil, cover with a lid, lower the heat to a low simmer, and cook for 30 to 40 minutes (stirring every 10 minutes to avoid burning on the bottom). – Add the lemon juice and the parsley. Mix well and add more salt and pepper if needed. – Serve hot.

Top Tip:  Don’t take shortcuts: The low, slow simmering helps to bring together all the flavors of this stewed eggplant and tomatoes recipe into a cohesive, delicious stew while avoiding the eggplant becoming mushy.