Best 3 Chickpea And Eggplant Stew Recipes
Indulge in a culinary journey with our delectable Chickpea and Eggplant Stew, a vibrant symphony of flavors that will tantalize your taste buds. This hearty and satisfying stew combines the earthy goodness of chickpeas with the smoky richness of roasted eggplant, creating a tapestry of textures and aromas. The addition of aromatic spices such as cumin, coriander, and paprika adds depth and warmth to the dish, while fresh herbs like cilantro and parsley bring a burst of brightness. Served over fluffy basmati rice or your favorite grain, this stew is a nutritional powerhouse, packed with plant-based protein, fiber, and essential vitamins. Vegetarian and vegan-friendly, it caters to various dietary preferences.
In addition to the classic Chickpea and Eggplant Stew, we present two exciting variations to suit your culinary desires. The Spicy Harissa Chickpea and Eggplant Stew adds a fiery kick with the addition of harissa paste, a North African chili pepper condiment, creating a dish that is sure to ignite your senses. Alternatively, the Coconut Chickpea and Eggplant Curry takes you on a tropical adventure with the inclusion of creamy coconut milk and fragrant curry spices, resulting in a rich and satisfying curry that is perfect for a comforting meal.
No matter your preference, these Chickpea and Eggplant Stew recipes promise a culinary experience that will leave you craving for more. So, gather your ingredients, fire up your stove, and let's embark on a culinary adventure that will delight your palate and nourish your soul.
MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW
Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.
Provided by Andrea-Oz
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
- Chop the onion roughly.
- Mince the garlic.
- Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
- Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
- Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
- Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
- Salt and pepper to taste.
- Serve over rice / pasta / cous cous / even toast would be yummy.
- The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!
EGGPLANT AND CHICKPEA STEW
Provided by Nigella Lawson
Categories dinner, soups and stews, main course
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a flameproof casserole or other large, wide pan over medium heat, and heat oil. Add onion, and sauté until slightly softened, about 2 minutes. Stir in garlic, coriander, cumin, paprika and salt.
- Add eggplant and stir until well-coated with oil and spices and beginning to soften, about 3 minutes. Add wine, and bring mixture to a simmer. Add tomatoes and chickpeas and stir well. Bring mixture to a boil, then cover and reduce heat to as low as possible. Simmer, stirring occasionally, for 40 minutes.
- Allow stew to cool a bit, then serve warm, rather than piping hot. If desired, serve as a side dish with herbed and butterflied leg of lamb.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1029 milligrams, Sugar 12 grams
CHICKPEA AND EGGPLANT STEW
A hearty and tasty stew that will please even the most demanding eater. The chickpeas, eggplant, salami, garlic, and cilantro will make people think you have worked all day to put this together. Goes well with white steamed rice as a side dish and fresh baked bread. Great for those chilly nights and to uplift your spirits.
Provided by MIRRA244
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large saucepan over medium heat. Stir in the salami, and cook until evenly browned. Mix in onion, bell pepper, and garlic. Cook until tender. Mix in eggplant, tomato paste, and cilantro, and season with salt, pepper, and oregano. Continue cooking 15 minutes. Mash the eggplant as it softens, and add a little water if necessary to keep the ingredients from drying out.
- Stir the garbanzo beans, tomatoes, bay leaves, and green onions into the skillet, and pour in the water. Bring to a boil for 5 minutes. Reduce heat to low, cover, and simmer 15 minutes. Stir in vinegar and hot sauce before serving.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 23.9 g, Cholesterol 37.5 mg, Fat 14.4 g, Fiber 6.6 g, Protein 13.4 g, SaturatedFat 4.4 g, Sodium 1050.8 mg, Sugar 5.4 g
Tips:
- Use ripe and fresh vegetables: Fresh eggplants should have shiny, smooth skin and a deep purple color. Choose chickpeas that are plump and firm, without any signs of damage or sprouting.
- Soak the chickpeas overnight: Soaking the chickpeas overnight will help to reduce their cooking time and make them more digestible. If you don't have time to soak them overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
- Roast the eggplant before adding it to the stew: Roasting the eggplant will help to bring out its smoky flavor and make it less bitter. To roast the eggplant, preheat your oven to 400 degrees Fahrenheit. Cut the eggplant into 1-inch cubes and toss them with olive oil, salt, and pepper. Roast the eggplant for 20-25 minutes, or until it is tender and slightly caramelized.
- Use a variety of spices: This stew is packed with flavor thanks to the use of a variety of spices, including cumin, coriander, paprika, and cayenne pepper. Feel free to adjust the amount of each spice to suit your own taste.
- Serve the stew with your favorite toppings: This stew is delicious served with a dollop of yogurt, a sprinkle of fresh herbs, or a drizzle of olive oil. You can also serve it with rice, quinoa, or pita bread.
Conclusion:
This chickpea and eggplant stew is a hearty and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy dinner recipe, give this one a try!
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