While my sisters and I certainly spend enough time talking about food, I also seem to find plenty of time for the topic with my sisters-in-law. (We do talk about other things too, really). And while the overwhelming tendency is to discuss dessert-themed matters (both with sisters by blood or marriage), this week saw my sister-in-law raving about a dinner her dad/my father-in-law made from the New York Times food section: an eggplant chickpea stew by Martha Rose Shulman. (Yes, of course I read the New York Times food section every week. I somehow missed it. In short, it’s good to have helpful in-laws).
She enjoyed it with her parents Sunday night, we emailed the next morning, and I was cooking up my own version Monday night. We both decided it was a perfect workhorse of a recipe. Full of meaty eggplant and savory chickpeas, it’s brightened by red tomatoes and a pop of green parsley. It’s easy and relaxed for a summer evening, with a little zing of a “secret ingredient” — pomegranate molasses. It’s one of those flavorful stews that only improves overnight in the refrigerator and is delicious the next day for lunch at work–reheated in the microwave or room temperature. (And so much better than getting another underwhelming pre-made sandwich after waiting in line at one of those lunch places that are always packed for no other reason than their convenience).
About that pomegranate molasses: if you don’t have this (let alone know wha this is) you can still make this tonight! (I can already imagine that some of you shaking your head that you’ll never locate it). My in-laws to the rescue again, who discovered that honey is a great substitute. (Although my sister-in-law was a little surprised when I told her I already had a jar of the molasses in the fridge, she quickly sighed “Of course you do”). The end result of pomegranate juice boiled down into a syrup, pomegranate molasses is a blood red so dark it’s almost black, with a flavor that reminds me a bit of concentrated sour cherries with a tart acid undertone. I’ve used it before in babba ghanouj, and it certainly seems to play well with eggplant. You can, as you guessed, find it at middle eastern grocers, or online (I got mine here).
Make a big batch – double or triple depending on how big your supply of pots are – and enjoy around a big table of friends and family, or throughout the week — or both!
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Eggplant Chickpea Stew
- Total Time: 55 minutes
- Yield: 4 servings
Description
This hearty eggplant chickpea stew is packed with meaty eggplant, savory chickpeas, and brightened by tomatoes and fresh parsley, with a unique zing from pomegranate molasses.
Ingredients
- 1 large eggplant (about 1 1/2 lbs or 700g)
- Salt
- 3-4 tbsp (45-60 ml) olive oil
- 2 large garlic cloves, minced
- 1 28-oz (800g) can of tomatoes, drained
- Salt and pepper to taste
- 2 tbsp (30 ml) pomegranate molasses or honey
- 1 12-oz (425g) can of chickpeas, drained and rinsed
- 1/4 cup (60 ml) chopped fresh parsley
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with foil and brush it with olive oil.
- Slice the eggplant into 1/2 inch (1.25cm) thick rounds and arrange them on the prepared baking sheet. Brush the tops lightly with olive oil and sprinkle with salt.
- Roast the eggplant in the preheated oven for 20-25 minutes, turning once, until they are golden brown and tender.
- While the eggplant is roasting, heat 1 tbsp of olive oil in a large pot over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the drained tomatoes to the pot, breaking them up with a spoon. Season with salt and pepper, and cook for 10 minutes until the tomatoes have thickened slightly.
- Stir in the pomegranate molasses or honey, chickpeas, and roasted eggplant slices. Mix well to combine.
- Simmer the stew for another 10-15 minutes to allow the flavors to meld together.
- Stir in the chopped parsley just before serving. Adjust seasoning with salt and pepper if necessary.
Notes
- This recipe can be made ahead and tastes even better the next day.
- You can bake the eggplant ahead of time, then bring it to room temperature and continue with the rest of the recipe later.
- Serve with grains like rice or couscous to stretch the servings.
- If you can’t find pomegranate molasses, honey is a great substitute.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10
- Sodium: 400
- Fat: 12
- Carbohydrates: 30
- Fiber: 8
- Protein: 6
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Eggplant and Cauliflower Curry with Tofu
- Dhingri Matar – Creamy Indian Mushroom and Pea Curry
- Lemony Chickpea Salad with Spring Onions and Harissa Mustard Dressing
- Sicilian Caponata al Forno
Frequently Asked Questions
What is pomegranate molasses and can I leave it out?
Pomegranate molasses is pomegranate juice boiled down into a syrup — dark red, almost black, with a flavor like concentrated sour cherries with a tart acid undertone. You can find it at Middle Eastern grocery stores or online. Honey is a great substitute — use 2 tbsp of either — and it plays particularly well with eggplant.
Does the stew taste better the next day?
Yes — this is one of those flavorful stews that only improves overnight in the refrigerator. I recommend it for next-day lunch, reheated in the microwave or served at room temperature.
Can I prep components of this stew in advance?
Yes — roast the eggplant at 450°F for 20–25 minutes ahead of time, then bring it to room temperature before you continue with the garlic, tomatoes, and chickpeas. This is handy when you want to break the 55-minute cook time into stages.
cooked this up for dinner and liked it though mine needed a good bit more salt than the recipe said, next time ill season the eggplant while it cooks