Spicy Chickpea Stew with Eggplant
This warming stew combines tender eggplant, chickpeas, and aromatic spices in a flavorful tomato base. It’s naturally vegan, protein-packed, and perfect served with couscous, rice, or warm flatbread.
⏱ Time
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients
2 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium eggplant, cut into 1-inch cubes
2 medium carrots, diced
1 red bell pepper, diced
1 can (400 g) chickpeas, drained & rinsed
1 can (400 g) crushed tomatoes
2 cups vegetable broth (or water)
2 tbsp tomato paste
1 tsp cumin powder
1 tsp smoked paprika
½ tsp chili flakes (adjust to taste)
½ tsp coriander powder
Salt & black pepper, to taste
Juice of ½ lemon
Fresh parsley or cilantro, chopped (for garnish)
Instructions
1. Sauté aromatics – Heat olive oil in a large pot. Add onion and garlic, cook until fragrant.
2. Cook eggplant – Stir in cubed eggplant, cook for 5–6 minutes until lightly golden.
3. Add veggies – Add carrots and bell pepper, cook 3–4 minutes.
4. Spice it up – Stir in cumin, paprika, chili flakes, coriander, salt, and pepper. Cook 1 minute to bloom spices.
5. Build the stew – Add tomato paste, chickpeas, crushed tomatoes, and vegetable broth. Stir well.
6. Simmer – Bring to a boil, reduce heat, cover, and simmer 20–25 minutes until eggplant is tender and stew thickens.
7. Finish – Stir in lemon juice. Taste and adjust seasoning.
8. Serve – Garnish with parsley or cilantro. Serve with couscous, rice, or warm pita.
Notes & Tips
For extra richness, drizzle with tahini before serving.
Add spinach or kale in the last 5 minutes for extra greens.
To make it less spicy, reduce chili flakes or skip them.
❓ Frequently asked questions FAQ
Q: Can I make this ahead?
Yes! It actually tastes even better the next day as flavors deepen.
Q: Can I freeze it?
Yes, this stew freezes well for up to 2 months.
Nutritional information
Calories: 310
Protein: 11g
Carbs: 47g
Fat: 9g
Fiber: 12g