My garden has been producing lots of eggplants lately, so it was the perfect opportunity to make this delicious eggplant and chickpea stew again. I’m using long eggplants here, but you can easily make it with other varieties, such as globe eggplants.
This Mediterranean eggplant stew is ready in under an hour, thanks to canned chickpeas. If you have homemade, pre-cooked chickpeas, even better! Otherwise, canned chickpeas are a convenient option when you’ve just got home from work or are short on time and want to put together a delicious and nutritious meal.
The vegetables are gently simmered in a rich tomato sauce with warm spices that add plenty of flavor. Feel free to adjust the spices to your liking or add some of your own favorites to make the stew your own.
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Why you should try my recipe
- Ready in under an hour.
- Full of nutrients and fiber.
- Great if you are on a vegan diet or during Lent.
- Perfect comfort food for cold weather.
- Could be served as main or side dish.
Ingredients & How-to
To make this eggplant and chickpea stew we are going to need eggplants, precooked chickpeas, onion, garlic, tomatoes, bell pepper, olive oil, fresh parsley, spices, salt and black pepper.
- Chickpeas: I’m using 1 can of chickpeas, also known as garbanzo beans. You could use jarred ones or precook dried chickpeas until tender. See more details at the steps below.
- Eggplants: You could use long eggplants (chinese) or a couple of globe eggplants.
- Spices: To add more flavor to the stew, I use some turmeric, smoked and sweet paprika. You can adjust the spices to your liking.
- Tomatoes: I’m using chopped tomatoes or passata for stews. If you’d like to use fresh tomatoes, then you can blend or grate 2-3 ripe tomatoes.
For full quantities check the recipe down below.
01. Before moving to the pan, I prepare the ingredients. I peel and dice the onion, roughly chop the garlic cloves. I cut the bell pepper into smaller chunks and same with the eggplants.
02. I like to use a wide pan so there’s plenty of room to stir everything together. I start by sautéing the onion over medium-high heat for a few minutes until softened. Then I add the chopped garlic and cook for another minute. This helps the onion and garlic release their natural sweetness, adding extra depth and flavor to the stew.
03. Next, I add the chopped tomatoes, spices, salt, and black pepper to the pan. I start with one cup of water and add another half to one cup later, if needed, depending on how much liquid the stew needs as it cooks.
04. Now it’s time to add the chickpeas, bell pepper and eggplant chunks.
05. I lower the heat, cover the pan with a lid, and let everything simmer for about 30 minutes, or until the eggplant and chickpeas are tender and the flavors have come together.
06. For the final touch, I add some chopped fresh parsley and let the stew cook for another 5 minutes. When serving, you can sprinkle over some extra fresh parsley and finish with a drizzle of olive oil for even more flavor.
Serving suggestions
You can serve this eggplant and chickpea stew with a drizzle of olive oil and a slice of crusty bread on the side. It’s a comforting and flavorful dish that’s perfect for Lent or for anyone following a vegan diet.
I also love serving it with some crumbled feta cheese, which complements the rich flavors beautifully and adds a little extra protein to the meal.
Storage
If you have any leftover of this eggplant stew, store it in an airtight container in the refrigerator and enjoy it within 3–4 days. It’s also freezer-friendly for up to 2 months. Portion it into individual containers before freezing. Thaw overnight in the refrigerator, then warm it up on the stove or microwave when ready to enjoy.
FAQ
To use dried chickpeas, soak one and a half cup of dried chickpeas in water overnight, for at least 12 hours. On the next day, discard the water and rinse. Place a pot filled with fresh water over medium heat and bring to a boil. Add the chickpeas and cook for 15 minutes until tender but not fully cooked.
Some other fresh herbs that you can use in a Mediterranean stew are mint and fresh dill, and fresh or dried thyme.
Pair it With Recipes
If you tried my Mediterranean Eggplant Stew With Chickpeas or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Mediterranean Eggplant Stew With Chickpeas
A delicious Mediterranean stew made with tender eggplant and chickpeas simmered in a rich, flavorful tomato sauce. Ready in under an hour, it’s a simple and comforting meal that’s perfect for busy days. Serve it with a drizzle of olive oil, crumbled feta cheese, and a slice of crusty bread for the perfect finishing touch. Enjoy!
4 servings
10 minutes
Ingredients
- 2-3 eggplants (long or globe)
- 1 can chickpeas (4.4oz / 440gr)
- 1 onion
- 2-3 garlic cloves
- 1 ½ cups chopped tomatoes
- bunch of fresh parsley (8-10 sprigs)
- 1 bell pepper
- ½ teaspoon sweet paprika
- ¼ teaspoon smoked paprika
- ¼ teaspoon turmeric
- 4-5 tablespoons olive oil
- salt & black pepper
Instructions
- Peel and dice the onion. Roughly chop the garlic cloves. Cut the bell pepper and eggplant into smaller chunks about 1-1.5 inches.
- Place a pot over medium heat and add the olive oil. Add the chopped onion and cook for 2-3 minutes until softened.
- Add the chopped garlic and cook for one more minute. Add the tomatoes and spices and mix to combine.
- Add a cup of water and season with salt and black pepper. Drain and add the chickpeas to the pan along with the bell pepper. Mix to combine.
- Add the eggplant chunks and gently stir to combine. The eggplant won’t be fully submerged in the sauce at first, it will soften and shrink as it cooks, gradually blending into the sauce.
- Cover the pan with the lid and simmer for 30 minutes. Check occasionally in case you need to add more water.
- After half an hour, add the chopped fresh parsley and gently stir to combine. Cook for 5 more minutes or until the eggplants are fully cooked and soft.
Notes
- You can use jarred chickpeas or dried ones that have been soaked overnight and boiled for about 20–30 minutes, until tender.
- You could use 2 blended ripe tomatoes instead of canned chopped tomatoes or passata.
- You can adjust the spices to your liking.
Storage
If you have any leftovers of the eggplant and chickpea stew, you can store it in the fridge and consume it within 3-4 days.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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