Eggplant Chickpea Stew
Updated Feb 15, 2021, Published Jan 01, 2016
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Here is one of my favorite comfort meals that also happens to be vegetarian. This recipe will fill your belly but leave you feeling healthy and radiant.
Eggplant Chickpea Stew
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- ½ cup chopped onion
- 3 cups chopped eggplant, about ½ large eggplant
- 1 28-ounce can diced tomatoes
- 1 15-ounce can chickpeas, drained and rinsed
- 2 cups water
- 2 tablespoons tomato paste
- 2 teaspoons dried Italian herbs
- 1½ teaspoons kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon crushed red pepper, optional
- Parmesan cheese or nutritional yeast, to garnish
Instructions
- Heat the oil in a large stockpot or Dutch oven over medium heat. Add the garlic and onions and sauté until the onions start to soften, about 2-3 minutes. Add the eggplant and cook for 1-2 minutes until slightly browned.
- Pour the diced tomatoes, chickpeas, and water into the pot. Stir in the tomato paste, dried herbs, salt, pepper, and crushed red pepper (if using). Bring the stew to a boil, then cover and reduce heat to simmer for 20-30 minutes, until the eggplant is soft.
- Taste and adjust seasonings to your liking. Serve immediately with a sprinkle of Parmesan cheese or nutritional yeast on top if desired.
Nutrition
Calories: 204kcalCarbohydrates: 30gProtein: 8gFat: 6gSodium: 69mgPotassium: 630mgFiber: 8gSugar: 9gVitamin A: 325IUVitamin C: 16.7mgCalcium: 100mgIron: 3.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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