Middle Eastern Eggplant & Chickpea Stew Recipe - Vegetarian Delight

Dive into the vibrant flavors of the Middle East with this hearty and satisfying eggplant and chickpea stew. This vegetarian delight is a testament to the region's rich culinary heritage, showcasing the simple beauty of fresh ingredients transformed into a comforting and flavorful meal. Imagine tender eggplant melting into a fragrant sauce, perfectly complemented by the earthy chickpeas and a medley of warming spices. It's a dish as easy on the eyes as it is on the palate, a perfect weeknight meal or a show-stopping centerpiece for a gathering.

This recipe beautifully balances textures and tastes, offering a wholesome and delicious experience in every spoonful. From the smoky char of the eggplant to the subtle sweetness of the onions, each element contributes to a symphony of flavor. Ready to embark on a culinary journey? Let's delve into the step-by-step instructions to create your own unforgettable Eggplant & Chickpea Stew.

Tools Needed

  • Hot pan

Ingredients

  • Olive oil: 6-8 tablespoons
  • Onion: 2 large, roughly chopped
  • Bay leaves: 3
  • Salt: generous pinch
  • Eggplant: 2 large
  • Garlic: 4-5 large cloves
  • Tomato paste: 2 tablespoons
  • Paprika: 1 ½ tablespoons
  • Cinnamon: 1 teaspoon
  • Cumin: 2 teaspoons
  • Coriander: 1 teaspoon
  • Canned tomatoes: 400g
  • Water: a tiny dash
  • Chickpeas: 300g (canned)
  • Parsley: fresh, for garnish
  • Lemon juice

Step-by-Step Instructions

Step 1. Sauté Aromatics and Eggplant

  • Heat olive oil in a hot pan. Add onions, bay leaves, and salt. Cook for about 4 minutes until translucent.
  • Add eggplant and cook on high heat for about 5 minutes, stirring gently, until it starts to break down and reduce by half.
  • Add tomato paste and cook for 30 seconds to remove tartness.
  • Add paprika, cinnamon, cumin, and coriander. Reduce heat to minimum and gently toast spices for 5 minutes, mixing with vegetables.
Add eggplant and cook on high heat for about 5 minutes, stirring gently, until it starts to break down and reduce by half.Add tomato paste and cook for 30 seconds to remove tartness.
Sauté Aromatics and Eggplant

Step 2. Simmer the Stew

  • Add canned tomatoes and a tiny dash of water.
  • Stir in chickpeas. Bring to a boil, then reduce heat to minimum and simmer for 10-15 minutes, or until eggplant is soft and melting.
Add canned tomatoes and a tiny dash of water. Stir in chickpeas. Bring to a boil, then reduce heat to minimum and simmer for 10-15 minutes, or until eggplant is soft and melting.
Simmer the Stew

Step 3. Season and Finish

  • Season with salt, pepper, and lemon juice.
Season with salt, pepper, and lemon juice.
Season and Finish

Step 4. Serve

  • Serve hot, garnished with fresh parsley and a squeeze of lemon juice.
Serve hot, garnished with fresh parsley and a squeeze of lemon juice.
Serve

Read more: Delicious Chicken Maqluba Rice Recipe (Sinhala)

Tips

  • Use good quality olive oil.
  • Adding salt at the beginning draws out moisture and seasons the vegetables.
  • Don't add spices too early, as they may burn.
  • If the stew is too dry, add a bit of water.
  • Simmer gently; you're looking for tiny bubbles, not aggressive boiling.

Nutrition

  • N/A

FAQs

1. Can I use canned chickpeas instead of dried?

Absolutely! Canned chickpeas are a convenient substitute. Just make sure to drain and rinse them well before adding them to the stew.

2. What can I do if my eggplant is too watery?

After salting and letting the eggplant sit, thoroughly pat it dry with paper towels before cooking. This will help reduce excess moisture.


This Middle Eastern Eggplant & Chickpea Stew is a testament to the magic of simple ingredients and bold flavors. Enjoy this comforting and delicious vegetarian meal, perfect for any occasion. We hope you savor every bite!