Eggplant and Chickpea Stew
Updated December 10, 2025
Andrew Scrivani for The New York Times
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons olive oil
2 onions, chopped into ½-inch chunks
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 ½ teaspoons salt, or as needed
2 eggplants, diced into 1-inch cubes (6 ½ cups)
½ cup white wine
1 ¾ cups canned crushed tomatoes
3 cups drained, canned chickpeas (garbanzos)
Nutritional analysis per serving (6 servings)
38 grams carbs; 270 calories; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 13 grams fiber; 882 milligrams sodium; 9 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a flameproof casserole or other large, wide pan over medium heat, and heat oil. Add onion, and sauté until slightly softened, about 2 minutes. Stir in garlic, coriander, cumin, paprika and salt.
- Step 2
Add eggplant and stir until well-coated with oil and spices and beginning to soften, about 3 minutes. Add wine, and bring mixture to a simmer. Add tomatoes and chickpeas and stir well. Bring mixture to a boil, then cover and reduce heat to as low as possible. Simmer, stirring occasionally, for 40 minutes.
- Step 3
Allow stew to cool a bit, then serve warm, rather than piping hot. If desired, serve as a side dish with herbed and butterflied leg of lamb.
Private Notes
Comments
I doubled the spices--coriander, cumin, paprika--, and added curry. I used five fresh, parboiled and peeled tomatoes and 2 cubes of tomato paste plus a touch of sugar. I added 1 1/2 Tb of pomegranate sauce and lemon juice. I used 1 eggplant and 2/3 can chickpeas, drained. Came out every good.
Like others, we doubled the spices. Served over a little orzo and sprinkled feta and flat leaf parsley on top.
I, too, halved the recipe, and kept the spices at full strength. If you're of cult instant pot, 5 minutes is perfect. I did not notice till last minute my tomatoes were roasted; the flavor was divine.
This is delicious with a few minor tweaks & also a fantastic Instant Pot meal (thanks to the reviewer suggestion!). I added an extra tbsp. of EVOO. I tripled the spices, including the garlic. Added a half tsp. of crushed red pepper. Used a cup of Sauvignon Blanc to deglaze the pot after sauteing the onions, spices and garlic. Salted liberally. 5 minutes in the Instant Pot on high, immediate release. Served over quinoa. Fabulous flavor and texture. So easy! Will make again.
Added capers and sprinkled over fresh dill! Lovely.
I was trying to find a way to make this a "complete" meal for my meat-loving husband, so I threw in some browned ground lamb at the end, and let it "marry" with the rest of the stew. It made us both happy.