Eggplant Stew [With Tomatoes + Chickpeas]
User Reviews
5
Eggplant Stew [With Tomatoes + Chickpeas]
Description
Eggplant Stew [With Tomatoes + Chickpeas] is a flavorful vegetarian option featuring eggplant cubes browned in olive oil for texture and caramelization. The stew base is built by sautéing onion, garlic, celery, and carrots, then seasoning with cumin and chili powder to add warmth and depth. Vegetable bouillon and water dissolve to create a broth that blends with a tomato basil marinara sauce, garbanzo beans, and the eggplant to develop a cohesive stew. Slow simmering melds the flavors and softens the vegetables without letting the eggplant become mushy.
The stew presents a hearty and slightly spicy tomato-forward flavor with tender chunks of eggplant and creamy chickpeas, complemented by the subtle sweetness and aromatics of the sautéed vegetables. The acidity from the lemon juice brightens the dish at the end, and fresh parsley adds a herbaceous note. This casserole-like stew can be served hot as a main dish or alongside rice or crusty bread for a filling meal.
Careful browning of the eggplant before simmering enhances the texture and taste. Stirring occasionally prevents burning and helps even cooking. Adjusting the chili powder controls the heat level, and additions like harissa or red pepper flakes are possible for more spice. The stew benefits from slow simmering to unify flavors and achieve a satisfying consistency.
Ingredients
- ¼ cup olive oil divided, 1 tablespoon
- 4 cups eggplant cut into 1-inch cubes
- salt a pinch
- 1 yellow onion chopped, or red onion
- 5 garlic minced, cloves
- 3 celery sliced, stalks
- 2 carrot sliced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- salt to taste
- black pepper to taste
- 2 vegetable bouillon cubes
- 1 cup of water
- 1 tomato basil marinara sauce 24-ounce) jar
- 1 garbanzo beans drained and rinsed, 15-ounce) canned
- lemon juice of one
- 1 cup 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 chili powder to manage heat; add stronger spices like harissa or cayenne for more kick.
- Browning the eggplant first is important for texture and flavor complexity.
- Simmer the stew slowly and stir regularly to prevent burning and develop flavor while keeping the eggplant from becoming too soft.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 1510mg | 63% |
| Potassium | 1138mg | 24% |
| Fiber | 12g | 48% |
| Sugar | 12g | 24% |
| Vitamin A | 7309IU | 146% |
| Vitamin C | 47mg | 52% |
| Calcium | 130mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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