Eggplant Chickpea Stew Recipe

I like trying out new recipes in the kitchen, but I don’t especially enjoy cooking all day. And I definitely don’t like the clean up that follows! So here is a great Meatless Monday recipe that packs in veggies, fiber, and plenty of nutrients. It’s a quick one pot meal that packs big flavors. 

eggplant

 

I came up with this meal idea when I was visiting my parents in Florida this summer. My dad had eggplant growing in the garden and we were trying to figure out what to make with them. It turned out to be quite yummy and filling, too.

 

eggplant recipe

Eggplant picked straight from the garden.

 

I like to do a little bit of prep to my eggplant before cooking it. Chop it into rounds or cubes and sprinkle with a bit of salt. This will help remove moisture from the eggplant, allowing it to absorb more flavor when cooked. Let your salted eggplant sweat it out for a minimum of 30 minutes. You can even leave it over night if you have the time.

 

eggplant

 

You’ll notice water at the bottom of the container your eggplant is sitting in and on top of the eggplant itself. Drain the water and dry the eggplant off.

One more item to prepare are your carrots. Be sure to wash them well, then chop ’em up!

 

carrots

 

 

Got everything prepared? Great! Now it’s time to start cooking. Follow the simple instructions below.

 

eggplant chickpea stew

 

You can serve this stew a few different ways…

  • over a bed of spinach or other leafy greens
  • with quinoa or brown rice.
  • with a side of steamed broccoli or your favorite vegetable

eggplant chickpea stew1

 

Let me know how you enjoyed this yummy dish!

 

xo,

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eggplant
Eggplant Chickpea Stew
Print Recipe
This one pot meal offers great flavor and a quick dinner option on Meatless Monday (or any day!). It's packed with fiber and nutrients that will keep you satisfied for hours.
Servings
2 servings
Servings
2 servings
eggplant
Eggplant Chickpea Stew
Print Recipe
This one pot meal offers great flavor and a quick dinner option on Meatless Monday (or any day!). It's packed with fiber and nutrients that will keep you satisfied for hours.
Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
Instructions
  1. Sautee the onions and garlic in a little extra virgin olive oil
  2. Add in chopped carrots, all the spices, and stir (you can add more spices again later as you taste it).
  3. Once carrots and onions have softened, add the cubed eggplant and tomato sauce. Let this simmer for 15 minutes. Taste and add more seasoning as needed.
  4. Add garbanzo beans last and let everything simmer for another 5 to 10minutes.
  5. You'll know it’s ready when the eggplant has softened and the stew has thickened up a bit.
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