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Two white bowls of eggplant chickpea stew next to a pile of flatbreads

Eggplant Chickpea Stew

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  • Author:
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • Diet: Vegan


This middle eastern-inspired eggplant chickpea stew is made with tomato sauce and lots of assertive spices, like cumin, coriander, and cinnamon.


  • 1 1/2 pounds eggplant (1 large or 23 small), cut into 3/4-inch cubes
  • About 2 teaspoons coarse sea salt or Kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1 medium red onion, cut into medium dice
  • 1/4 teaspoon fine sea salt, plus more to taste
  • 3 medium garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Pinch of red pepper flakes
  • Freshly ground black pepper, to taste
  • One 14-ounce can chickpeas, drained and rinsed (or 1 ¾ cups cooked chickpeas)
  • One 15-ounce can tomato sauce (look for ‘no salt added’)
  • ¼ cup golden raisins
  • Scallions, for serving
  • Brown rice or flatbreads, for serving (optional)


  1. Place the cubed eggplant in a colander and sprinkle liberally with coarse salt. Let stand for 15 to 30 minutes, until it looks sweaty (has little beads of moisture on the surface).
  2. Rinse the eggplant and pat dry with a kitchen towel.
  3. Heat the oil in a large high-sided pan over medium heat. Add the eggplant, onion, and fine sea salt and stir to combine. Cover tightly with a lid and cook until the eggplant is starting to soften and the onion is translucent, about 5 minutes. Uncover and continue cooking until the vegetables are starting to lightly brown, about 5 minutes more. 
  4. Add the garlic, ginger, cumin, coriander, cinnamon, pepper flakes, and black pepper, and cook for 1 minute more.
  5. Add the chickpeas, tomato sauce, raisins, and 1/2 cup water, and stir to combine. Bring to a simmer. Then reduce the heat to low, cover tightly with a lid, and simmer for 20 minutes, stirring occasionally.
  6. Taste and adjust the seasonings, if needed. Garnish with the scallions before serving.


  • Serving Size: 1/6 of the recipe
  • Calories: 200

Keywords: eggplant, chickpea, stew, tagine

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