Eggplant and Garbanzo Stew Recipe

Name: Eggplant and Garbanzo Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 onions, chopped into 1/2-inch chunks; 2 cloves garlic, minced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika (available in specialty food stores); 1 1/2 teaspoons salt, or as needed; 2 eggplants, diced into 1-inch cubes (6 1/2 cups); 1/2 cup white wine; 1 3/4 cups canned crushed tomatoes; 3 cups drained, canned garbanzos (chickpeas)

Servings: persons

3 tablespoons olive oil
2 onions, chopped into 1/2-inch chunks
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon smoked paprika (available in specialty food stores)
1 1/2 teaspoons salt, or as needed
2 eggplants, diced into 1-inch cubes (6 1/2 cups)
1/2 cup white wine
1 3/4 cups canned crushed tomatoes
3 cups drained, canned garbanzos (chickpeas)

1
Place a flameproof casserole or other large, wide pan over medium heat, and heat oil.
2
Add onion, and saute until slightly softened, about 2 minutes.
3
Stir in garlic, coriander, cumin, paprika and salt.
4
Add eggplant and stir until well-coated with oil and spices and beginning to soften, about 3 minutes.
5
Add wine, and bring mixture to a simmer.
6
Add tomatoes and garbanzos and stir well.
7
Bring mixture to a boil, then cover and reduce heat to as low as possible.
8
Simmer, stirring occasionally, for 40 minutes.
9
Allow stew to cool a bit, then serve warm, rather than piping hot.
10
If desired, serve as a side dish with sliced roast lamb.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 onions, chopped into 1/2-inch chunks, 2 cloves garlic, minced, 1 teaspoon ground coriander, and more.

Yes, Eggplant and Garbanzo 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.

Eggplant and Garbanzo Stew

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