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Eggplant Chickpea Stew

  • Prep 5 min
  • Total 36 min
  • Ingredients 12
  • Servings 4

Ingredients

1
large eggplant
3
tablespoon olive oil
1
teaspoon salt, more to taste
1
teaspoon freshly ground pepper, more to taste
1
medium onion, diced
2
garlic cloves, minced
2
teaspoon Mexican oregano
1
teaspoon cumin
1
14.5-oz can Muir Glen™ organic fire roasted diced tomatoes with medium green chiles
1
15-oz can chickpeas, drained and rinsed
4
cups vegetable broth
1/4
cup cilantro, washed

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Plan ahead: roast the eggplant the day before.

Wrap your family in a blanket of comfort with this hearty eggplant-chickpea stew. Roasted, diced eggplant combine with tender chickpeas in a tomato-based broth that will wash away the week and have the family feeling ready to begin the weekend.

Swap out: replace the chickpea for black beans or pasta for a new spin on this stew.

Directions

  • 1 Preheat oven to 400ºF. Peel eggplant and dice into 1-inch cubes, toss with 2 tablespoon olive oil and season with salt and pepper. Roast until tender, about 15 minutes. Remove from oven and set aside.
  • 2 In a wide soup pan, heat remaining 1 tablespoon olive oil over medium high heat. Add onions and sauté until onions are tender and translucent, for about 5 minutes.
  • 3 Add garlic, oregano, cumin and continue sautéing for 1 additional minute. Add tomatoes, chickpeas, roasted eggplant, vegetable broth, salt and pepper. Reduce heat and simmer for 10 minutes.
  • 4 Taste, adjust seasoning, add cilantro and serve warm. Enjoy!

Wrap your family in a blanket of comfort with this hearty eggplant-chickpea stew. Roasted, diced eggplant combine with tender chickpeas in a tomato-based broth that will wash away the week and have the family feeling ready to begin the weekend.

Rate and Comment

Vianney Rodriguez Vianney Rodriguez
September 23, 2015

Wrap your family in a blanket of comfort with this hearty eggplant-chickpea stew. Roasted, diced eggplant combine with tender chickpeas in a tomato-based broth that will wash away the week and have the family feeling ready to begin the weekend.