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
Units
Scale
- 1 large eggplant (about 1 1/2 lbs or 700g)
- Salt
- 3-4 tablespoons olive oil
- 2 large garlic cloves, minced
- 1 28-ounce (800g) can of tomatoes, drained
- Salt and pepper to taste
- 2 tablespoons pomegranate molasses or honey
- 1 12-ounce (425g) can of chickpeas, drained and rinsed
- 1/4 cup 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 tablespoon 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