Eggplant and Chickpea Tomato Stew

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 medium eggplant, diced
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 cans (28 ounces each) crushed tomatoes
• 1 cup vegetable broth
• 1 teaspoon sugar
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, oregano, and smoked paprika, cooking for another minute.
3. 3 Add diced eggplant to the pot and cook until it begins to soften.
4. 4 Stir in the chickpeas, crushed tomatoes, vegetable broth, and sugar. Season with salt and pepper.
5. 5 Bring the stew to a simmer, reduce heat, and cook covered for 30 minutes.
6. 6 Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

Equipment

• Large pot

Variations

• Add a can of diced tomatoes for extra chunkiness.
• For spice lovers, stir in a teaspoon of crushed red pepper flakes.

Substitutions

• Substitute vegetable broth with chicken broth for a non-vegetarian option.
• Use zucchini in place of eggplant if preferred.

Pairings

• A crisp green salad.
• A glass of dry rosé or a fruity red wine.

Nutrition

Tips

• For deeper flavor, sauté onions until golden brown.
• Consider adding a splash of red wine vinegar for brightness.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with warm crusty bread.
• Pairs well with a side of couscous or rice.

FAQ