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Eggplant Chickpea Stew

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  • Prep 5 min
  • Total 36 min
  • Ingredients 12
  • Servings 4
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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.
by Vianney Rodriguez
Updated Sep 23, 2015
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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

Directions

  •  
    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

  • tip 1
    Plan ahead: roast the eggplant the day before.
  • tip 2
    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.
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