Lebanese Eggplant and Chickpea Stew

Name: Lebanese Eggplant and Chickpea Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 serving
Ingredients: 1 eggplant; ¼ cup olive oil; 1 medium onion; 2 cloves garlic; ¼ cup tomato paste; 1 teaspoon cinnamon; 1 teaspoon cumin; ½ teaspoon smoked paprika; ¼ teaspoon cayenne; 15 ounces canned chickpeas; salt and pepper; parsley

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Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
8
Calories
136 kcal
Course
Side Dish
Cuisine
Mediterranean

Lebanese Eggplant and Chickpea Stew

Iris Warren

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This vegan Lebanese eggplant and chickpea stew is made with caramelized onions and simmered in a cinnamon-scented tomato sauce. It is sweet, savory and slightly-smoky. Ideal for scooping with warm pita or serving over Lebanese rice pilaf.

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Ingredients

Servings

1 eggplant (cubed)
¼ cup olive oil (divided)
1 medium onion (thinly sliced)
2 cloves garlic (minced)
¼ cup tomato paste
1 teaspoon cinnamon
1 teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon cayenne (optional)
15 ounces canned chickpeas (drained and rinsed)
salt and pepper (to taste)
parsley (minced, optional garnish )

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Instructions

Pre-heat oven to 450 degrees and line a baking sheet with foil. Spray with cooking spray before spreading eggplant cubes on the prepared pan. Drizzle with 2 tablespoons of the olive oil, salt and pepper then toss well to coat. Roast until tender, caramelized and slightly browned, about 10-15 minutes, tossing once halfway through.
While eggplant is roasting, heat the remaining 2 tablespoons of olive oil in a medium sauce-pot over medium-high. Add the onions and garlic plus a sprinkle of salt and pepper. Saute until onions start to caramelize and soften, about 8-10 minutes. Sprinkle with cinnamon, cumin, smoked paprika and cayenne and heat until fragrant, about 30-45 seconds.
Add tomato paste in to the pan and heat for 1 minute. Stir in two cups of water plus another big pinch salt and pepper. Bring to a boil then stir in roasted eggplant and chickpeas. Return to boil then reduce to low. Simmer for 30 minutes. Check for seasoning and adjust accordingly before serving. Garnish with minced parsley to serve if you wish.

Nutrition Information

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Serving 1cup Calories 136kcal (7%) Carbohydrates 14g (5%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 215mg (9%) Potassium 323mg (9%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 238IU (5%) Vitamin C 4mg (4%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 136 kcal

% Daily Value*

Serving	1cup
Calories	136kcal	7%
Carbohydrates	14g	5%
Protein	4g	8%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Sodium	215mg	9%
Potassium	323mg	7%
Fiber	5g	20%
Sugar	4g	8%
Vitamin A	238IU	5%
Vitamin C	4mg	4%
Calcium	37mg	4%
Iron	1mg	6%