Lebanese Eggplant and Chickpea Stew

5 stars average

Lebanese Eggplant and Chickpea Stew

This vegan Lebanese eggplant and chickpea stew is made with caramelized onions and simmered in a cinnamon-scented tomato sauce. It is sweet, savory and slightly-smoky. Ideal for scooping with warm pita or serving over Lebanese rice pilaf.

Course Side Dish

Cuisine Mediterranean

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 136kcal

Author Liz Della Croce

Ingredients

1 eggplant cubed
¼ cup olive oil divided
1 medium onion thinly sliced
2 cloves garlic minced
¼ cup tomato paste
1 teaspoon cinnamon
1 teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon cayenne optional
15 ounces canned chickpeas drained and rinsed
salt and pepper to taste
parsley minced, optional garnish

Instructions

Pre-heat oven to 450 degrees and line a baking sheet with foil. Spray with cooking spray before spreading eggplant cubes on the prepared pan. Drizzle with 2 tablespoons of the olive oil, salt and pepper then toss well to coat. Roast until tender, caramelized and slightly browned, about 10-15 minutes, tossing once halfway through.
While eggplant is roasting, heat the remaining 2 tablespoons of olive oil in a medium sauce-pot over medium-high. Add the onions and garlic plus a sprinkle of salt and pepper. Saute until onions start to caramelize and soften, about 8-10 minutes. Sprinkle with cinnamon, cumin, smoked paprika and cayenne and heat until fragrant, about 30-45 seconds.
Add tomato paste in to the pan and heat for 1 minute. Stir in two cups of water plus another big pinch salt and pepper. Bring to a boil then stir in roasted eggplant and chickpeas. Return to boil then reduce to low. Simmer for 30 minutes. Check for seasoning and adjust accordingly before serving. Garnish with minced parsley to serve if you wish.

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