Eggplant Chickpea Stew

Prep 5 min
Total 36 min
Ingredients 12
Servings 4

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. MORE + LESS -

Ingredients

large eggplant

tablespoon olive oil

teaspoon salt, more to taste

teaspoon freshly ground pepper, more to taste

medium onion, diced

garlic cloves, minced

teaspoon Mexican oregano

teaspoon cumin

14.5-oz can Muir Glen™ organic fire roasted diced tomatoes with medium green chiles

15-oz can chickpeas, drained and rinsed

cups vegetable broth

1/4

cup cilantro, washed

Directions

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1

Preheat oven to 400°F. 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!

Expert Tips

Plan ahead: roast the eggplant the day before.
Swap out: replace the chickpea for black beans or pasta for a new spin on this stew.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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.