Eggplant Chickpea/Garbanzo Stew Recipe 🍆 Tasty + Easy to Make Vegan Stew in One Pot!

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth enhances flavor without added cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a good cooking medium.

To a heated pan add 2 tablespoons of cooking oil, chopped eggplant, 1/2 teaspoon of salt and fry on medium high to high heat until it is nicely browned.

Remove the roasted eggplant from the pan and set aside.

To the same pan add 1 to 2 tablespoons of oil, onion, red and green bell pepper and fry on medium-high heat until the onion starts to caramelize and the peppers are nicely fried and slightly charred.

Add the cooked/drained chickpeas, chopped garlic, ground cumin, paprika, cayenne pepper, salt and fry the chickpeas on medium-high heat for another 3 minutes or until the chickpeas are nicely fried.

Add the strained tomatoes, roasted eggplant, fresh chopped tomatoes, water and mix well.

Bring it to a boil and cover and cook on medium low heat for about 20 minutes.

Once cooked uncover and turn the heat to medium high. Cook for another 2 minutes or until the stew slightly thickens.

Turn off the stove and garnish with freshly ground black pepper, parsley and olive oil.

Mix well and serve it with your favourite kind of flatbread and a green side salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary