Chickpea Stew With Eggplants, Tomatoes, And Peppers

Name: Chickpea Stew With Eggplants, Tomatoes, And Peppers Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds eggplant, stems removed, cut into 1-inch chunks; Salt and black pepper; 6 tablespoons olive oil, divided; 1 large onion, cut into 1-inch pieces; 1 large bell pepper, stemmed, seeded, and cut into strips; 2 zucchini, cut into 1-inch thick rounds; 1 teaspoon paprika; 1/2 teaspoon turmeric; 2 garlic cloves, minced; 1 cup tomato sauce; 1 cup water; One 15-ounce can chickpeas, drained; 8 sprigs cilantro, stems discarded, leaves chopped; 8 sprigs parsley, stems discarded, leaves chopped; Harissa, to taste

Servings: persons

1 1/2 pounds eggplant, stems removed, cut into 1-inch chunks
Salt and black pepper
6 tablespoons olive oil, divided
1 large onion, cut into 1-inch pieces
1 large bell pepper, stemmed, seeded, and cut into strips
2 zucchini, cut into 1-inch thick rounds
1 teaspoon paprika
1/2 teaspoon turmeric
2 garlic cloves, minced
1 cup tomato sauce
1 cup water
One 15-ounce can chickpeas, drained
8 sprigs cilantro, stems discarded, leaves chopped
8 sprigs parsley, stems discarded, leaves chopped
Harissa, to taste

1
Pour 4 tablespoons of the olive oil into a large skillet set over high heat. When just starting smoke, add the eggplant cubes. Immediately, reduce heat to medium, and stir well. Cook until eggplant pieces are golden and tender, about 10 minutes. When done, turn off heat and set aside.
2
Meanwhile, in a large Dutch oven, heat the remaining two tablespoons of oil over medium-high heat. When oil is shimmering, add the onion, bell pepper, and zucchini. Cook, stirring often, until onion is starting to brown around the edges, 8 to 10 minutes.
3
Add the paprika, turmeric, and garlic. Stir well, and cook until fragrant, about 15 seconds. Then add the tomato sauce and water. Scrape up any bits stuck to the bottom of the Dutch oven with a wooden spoon. Add the eggplants, chickpeas, and one teaspoon of salt. Bring to a boil over high heat, and then reduce heat to a simmer, cover, and cook until all the vegetables are tender, about 20 minutes.
4
Turn off the heat, and add the cilantro and parsley. Stir in a little harissa if you'd like. Then serve in bowls with white rice on the side.

364

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

You need 15 ingredients. The key ingredients include: 1 1/2 pounds eggplant, stems removed, cut into 1-inch chunks, Salt and black pepper, 6 tablespoons olive oil, divided, 1 large onion, cut into 1-inch pieces, and more.

Yes, Chickpea Stew With Eggplants, Tomatoes, And Peppers Recipe 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 With Eggplants, Tomatoes, And Peppers Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions