Chickpea Stew Recipe

Name: Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (5 ounce) cans chickpeas; 1 small eggplant (aubergine); 1 -2 sweet pepper (yellow, orange or green); 2 zucchini (or other summer squash); 2 (5 ounce) cans stewed tomatoes; 1 small onion; 2 garlic cloves; 1 cinnamon stick; 1 teaspoon cumin; ½ teaspoon cayenne; 1 -2 teaspoon basil; salt; olive oil

Servings: persons

2 (5 ounce) cans chickpeas
1 small eggplant (aubergine)
1 -2 sweet pepper (yellow, orange or green)
2 zucchini (or other summer squash)
2 (5 ounce) cans stewed tomatoes
1 small onion
2 garlic cloves
1 cinnamon stick
1 teaspoon cumin
½ teaspoon cayenne
1 -2 teaspoon basil
salt
olive oil

1
Saute the spices for about 1 minute in 2 tablespoons of olive oil; then add chopped onion, peppers and garlic.
2
Add sliced zucchini and more oil if needed.
3
Add diced eggplant.
4
At this point you will probably need to add more oil, since the eggplant absorbs a lot of it.
5
When all is sauteed, add chickpeas but do not drain the liquid and tomatoes.
6
Basil can be added at the last minute before serving over steamed rice.
7
These ingredients can be varied according to your taste and imagination.
8
I have tried many variations, such as adding sweet potatoes, other spices and substituting 1 10-oz can black beans for 1 10-oz can of chickpeas.
9
Have fun and let me know your ideas and additions.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (5 ounce) cans chickpeas, 1 small eggplant (aubergine), 1 -2 sweet pepper (yellow, orange or green), 2 zucchini (or other summer squash), and more.

Yes, Chickpea Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions