Eggplant and Chickpea Tomato Stew

Tender browned eggplant and creamy chickpeas simmer with tomatoes, cumin, garlic, and onion until silky. Finish with fresh parsley and serve with crusty bread for a satisfying vegetarian meal.

Prep: 15 min · Cook: 40 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 medium (about 1 1/2 lb or 680 g) eggplant
• 4 tablespoons (60 ml) olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 1 can (28 oz or 794 g) crushed tomatoes
• 1 can (15 oz or 425 g), drained and rinsed chickpeas
• 1.5 cups (360 ml) vegetable broth
• 1 teaspoon (2 g) ground cumin
• 1 teaspoon (6 g), plus more to taste kosher salt
• 0.5 teaspoon (1 g) black pepper
• 0.25 cup (15 g) fresh parsley
• 8 ounces (225 g) crusty bread

Cooking instructions

1. Cut the eggplant into 1-inch (2.5-cm) cubes. Dice the onion, mince the garlic, and chop the parsley. (about 10 min)
2. Heat 3 tablespoons (45 ml) of the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until browned in spots and softened, 8 to 10 minutes. Transfer to a plate. (about 10 min) — Medium-high heat
3. Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) olive oil. Add the onion and cook until softened, about 5 minutes. Add the garlic, cumin, and black pepper; cook for 30 seconds, until fragrant. (about 6 min) — Medium heat
4. Stir in the crushed tomatoes, chickpeas, broth, salt, and browned eggplant. Bring to a gentle boil, then reduce the heat to low. (about 5 min) — Bring to a boil, then low heat
5. Partially cover and simmer, stirring occasionally, until the eggplant is silky and the stew has thickened, 18 to 22 minutes. The stew is ready when the eggplant collapses easily when pressed with a spoon and the mixture reaches at least 165°F (74°C) throughout. (about 22 min) — Low simmer; 165°F (74°C) minimum
6. Taste and adjust the salt and pepper. Stir in the parsley, rest for 5 minutes, and serve hot with crusty bread. (about 5 min)