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 2–3 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)
- 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).
- Rinse the eggplant and pat dry with a kitchen towel.
- 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.
- Add the garlic, ginger, cumin, coriander, cinnamon, pepper flakes, and black pepper, and cook for 1 minute more.
- 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.
- 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