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eggplant and chickpea stew

Eggplant and Chickpea Stew Served with Quinoa

Table of Contents

Dive into a bowl of comfort with this aromatic Eggplant & Chickpea Stew! Tender eggplant, protein-packed chickpeas, and a symphony of spices come together in a rich, flavorful embrace 🥘🌶️. Served over a bed of nourishing quinoa, it’s a heartwarming meal that’s as wholesome as it is satisfying. Indulge in every spoonful and savor the blend of textures and tastes in this delightful plant-based creation! 🌟🍽️

Ingredients:

For the Eggplant and Chickpea Stew:

1 large eggplant, diced
1 can (15 oz) chickpeas, drained and rinsed
1 onion, chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
2 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley or cilantro, chopped (for garnish)

For Serving:

Cooked quinoa

Directions:

In a large pot or skillet, heat the olive oil over medium heat.
Add the diced eggplant and sauté for about 5-7 minutes, or until the eggplant is slightly softened and golden brown. Remove the eggplant from the pot and set aside.
In the same pot, add the chopped onion and sauté until it becomes translucent.
Stir in the minced garlic and cook for about 1 minute until fragrant.
Add the diced tomatoes (with their juices) to the pot, along with the ground cumin, ground coriander, smoked paprika, red pepper flakes, salt, and pepper. Mix well to combine.
Return the sautéed eggplant to the pot and add the drained chickpeas.
Pour in the vegetable broth and bring the mixture to a simmer. Allow the stew to simmer for about 15-20 minutes, allowing the flavors to meld and the stew to thicken.
Taste and adjust the seasoning by adding more salt, pepper, or spices according to your preferences.
Divide the eggplant and chickpea stew among serving bowls.