Name: Aubergine & Chickpea Stew Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 aubergines, cubed; 1 onion, chopped; 3 cloves of garlic, minced; 1 red bell pepper, diced; 1 can of chickpeas, drained and rinsed; 1 can of diced tomatoes; 2 cups of vegetable broth; 2 teaspoons of cumin; 1 teaspoon of paprika; 1/2 teaspoon of cinnamon; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Olive oil for cooking

Aubergine & Chickpea Stew Recipe

Melamie Deloach Modified: February 17, 2024

Photos of Aubergine & Chickpea Stew Recipe

How To Make Aubergine & Chickpea Stew

Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.

Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Serves:

Ingredients

2 aubergines, cubed
1 onion, chopped
3 cloves of garlic, minced
1 red bell pepper, diced
1 can of chickpeas, drained and rinsed
1 can of diced tomatoes
2 cups of vegetable broth
2 teaspoons of cumin
1 teaspoon of paprika
1/2 teaspoon of cinnamon
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Olive oil for cooking

Instructions

Heat olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
Add the aubergine (eggplant) and bell pepper, and cook for about 5 minutes, until the vegetables start to soften.
Stir in the cumin, paprika, and cinnamon, and cook for another minute to toast the spices.
Add the diced tomatoes, chickpeas, and vegetable broth. Season with salt and pepper to taste.
Bring the stew to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the aubergine is tender.
Serve the stew hot, garnished with fresh parsley.