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 monosaturated 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.
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.
Goes together easily but the flavor is not very special.