Spicy Aubergine & Chickpea Stew Recipe

Name: Spicy Aubergine & Chickpea Stew Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 4 serving
Ingredients: 3 large eggplant; 3 x 400 gram tins tomato; 1 tin chickpeas; 1½ large onion; 3 cloves garlic; 1 small cinnamon stick; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1 teaspoon chili flakes; 3 tablespoons sunflower oil; salt; black pepper; ⅓ large onion; 2 cloves garlic; 1 handful parsley; 1 tablespoon sunflower oil

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Prep Time
10 mins
Cook Time
45 mins
Additional Time
30 mins
Total Time
1 hr 25 mins
Servings
4
Calories
420 kcal
Course
Main Course
Cuisine
Mediterranean

Spicy Aubergine & Chickpea Stew Recipe

Griffin Roy

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Versions of his healthy aubergine and chickpea stew are enjoyed around Southern Europe, the Middle East and North Africa. It is a recipe that can also be enjoyed by vegetarians and vegans and can be served as a main course or as a meze.

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Ingredients

Servings

For The Aubergine & Chickpea Stew

3 large eggplant cut into bite-sized chunks, aka aubergine
3 x 400 gram tins tomato chopped
1 tin chickpeas (800 gram tin (400 grams drained))
1½ large onion peeled & sliced into half moons
3 cloves garlic (peeled & grated)
1 small cinnamon stick
1 teaspoon cumin seeds (toasted & ground)
1 teaspoon coriander seeds (toasted & ground)
1 teaspoon chili flakes or chilli powder
3 tablespoons sunflower oil (for frying)
salt to season
black pepper to season

For The Garnish

⅓ large onion (peeled & sliced into very thin half moons)
2 cloves garlic (peeled & very thinly sliced)
1 handful parsley (or coriander, roughly chopped)
1 tablespoon sunflower oil (for frying)

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Instructions

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For The Aubergine & Chickpea Stew

On a low to medium heat, gently heat your oil in a deep saucepan and add your onions.
Stir them around for 3-4 minutes until they start to sweat and then add your garlic.
Continue to sauté until your onions have softened.
Meanwhile, place a small frying pan on the heat and toast your ground cumin and coriander seeds for 2 minutes until they release their aroma. Give them a quick pounding with a pestle and mortar.
Now add your pounded spices, cinnamon, chilli and salt & pepper to the pan and stir.
Turn up the heat to high and add your aubergines.
Stir for a couple of minutes until they are coated with the oil and spices and they are starting to cook.
Now add your tomatoes to the pan, stir them around, bring to the boil.
Drain your chickpeas and add them to the pan.
Mix in the chickpeas, cover the pan and simmer on a low heat for 20 minutes or so until your aubergines are soft.
Remove from the heat, pour into a serving bowl and allow to cool to around room temperature.

For The Garnish

When you are ready to serve your aubergine and chickpea stew, prepare your garnish.
Heat your oil in a small frying pan on a high heat.
Add your onion and garlic, stir and fry until dark and crispy.
Sprinkle your fresh herbs over the top of your stew, followed by the crispy garnish and serve.

Notes

As with all of our recipes, the calorie count for our aubergine & chickpea stew is approximate and is based on the stew and the garnish without accompaniments. Calories are per serving, based on four servings.
In the recipe, we have used tinned tomatoes. However, if we make this dish in summer, we use 4 of the large ripe summer tomatoes that are so common in this area of Turkey.
3 large aubergines is approximately 700 -800 grams in total.
You can enjoy your aubergine and chickpea stew as a main meal or as a meze (you will get more servings if it is served as a meze.)
If we have it as a main meal, we serve it with rice or bulgur wheat pilaf.
We like to eat this dish lukewarm or at room temperature but you can serve it hot if you wish.