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Lebanese Eggplant and Chickpea Stew
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.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
8
Calories:
136 kcal
Course:
Side Dish
Cuisine:
Mediterranean
Ingredients
- 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 pepper optional
- 15 ounces chickpeas drained and rinsed, canned
- salt to taste
- black pepper to taste
- parsley (minced, optional garnish )
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 136
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.