Eggplant Stew [With Tomatoes + Chickpeas]

5 from 39 votes

Eggplant Stew [With Tomatoes + Chickpeas]

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

Prep Time15

Cook Time40

Total Time55

Course: Dinner

Cuisine: American

Diet: Vegan

Servings: - 6

Calories: 325kcal

Author: Toni Okamoto

Equipment

Ingredients

¼ cup + 1 tablespoon of olive oil, divided
4 cups of eggplant cut into 1-inch cubes
A pinch of salt
1 yellow or red onion, chopped
5 garlic cloves, minced
3 celery stalks, sliced
2 carrots, sliced
2 teaspoons of ground cumin
1 teaspoon of chili powder
Salt and pepper, to taste
2 vegetable boullion cubes
1 cup of water
1 (24-ounce) jar of tomato basil marinara sauce
1 (15-ounce) can garbanzo beans, drained and rinsed
Juice of one lemon
1 cup 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.
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.
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.

Notes

Adjust the heat level: Add less/more chili powder or even more heat with harissa, red pepper flakes, cayenne pepper, etc.

Sauté the vegetables and seasonings: This blooms the spices and lightly caramelizes the veggies for rich, deep, complex flavor. Sautéing the eggplant is important for texture, too.

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.

Nutrition