Description

This hearty and flavorful Eggplant Stew with Tomatoes and Chickpeas is a comforting plant-based dish packed with fiber, protein, and vibrant spices. Made with affordable kitchen staples like eggplant, chickpeas, and marinara sauce, it’s perfect for a satisfying vegetarian meal. The stew is cooked on the stovetop, allowing the flavors to meld beautifully while the eggplant softens to perfection.

Ingredients

Vegetables and Aromatics

4 cups of eggplant, cut into 1-inch cubes
1 yellow or red onion, chopped
5 garlic cloves, minced
3 celery stalks, sliced
2 carrots, sliced

Spices & Seasonings

2 teaspoons ground cumin
1 teaspoon chili powder
Salt and pepper, to taste

Liquids and Others

¼ cup + 1 tablespoon olive oil, divided
2 vegetable bouillon cubes
1 cup water
1 (24-ounce) jar of tomato basil marinara sauce
1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed
Juice of one lemon
1 cup parsley, minced

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Instructions

Cook the Eggplant: In a large pot over high heat, heat ¼ cup of olive oil. Add the cubed eggplant and season with a pinch of salt. Cook for about 5 minutes, stirring occasionally, until the eggplant is soft and browned on all sides. Carefully remove the eggplant from the pot and set aside.
Sauté Vegetables: Using the same pot, add 1 tablespoon of olive oil. Add the chopped onion, minced garlic, sliced celery, and carrots. Cook over medium heat until the onions become translucent and fragrant, about 5-7 minutes.
Add Spices: Stir in the ground cumin, chili powder, salt, and pepper. Cook everything together for about 1 minute to bloom the spices and enhance their flavors.
Add Bouillon and Liquids: Add the two vegetable bouillon cubes and 1 cup of water to the pot. Stir well until the bouillon cubes fully dissolve.
Simmer the Stew: Pour in the tomato basil marinara sauce, then add the cooked eggplant and chickpeas to the pot. Bring the stew to a boil, then cover with a lid, reduce the heat to low, and let it simmer for 30 to 40 minutes. Stir every 10 minutes to prevent sticking or burning on the bottom.
Finish and Serve: Stir in the freshly squeezed lemon juice and minced parsley. Taste and adjust seasoning with additional salt and pepper if needed. Serve the stew hot and enjoy!

Notes

Adjust the heat level by adding less or more chili powder, or incorporate other spices like harissa, red pepper flakes, or cayenne pepper for an extra kick.
Sautéing the vegetables and spices is critical for developing rich, deep flavors and a satisfying texture in this stew.
Low and slow simmering helps to meld all flavors together and prevents the eggplant from becoming mushy.