clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Eggplant Chickpea Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sara Clevering, adapted from the New York Times
  • Total Time: 55 minutes
  • Yield: 4 1x


  • 1 large eggplant (about 1 1/2 lbs or 700g)
  • salt
  • 34 T olive oil
  • 2 large garlic cloves, minced
  • 1 28-ounce (800g) can of tomatoes, drained
  • salt
  • pepper
  • 2T pomegranate molasses or honey
  • 1 12-ounce (425g) can chickpeas (or 1 1/2 cups pre-cooked chickpeas), drained and rinsed
  • Chopped parsley to garnish


  1. Preheat the oven to 450 F (230 C).
  2. Line a baking sheet with foil and brush with olive oil. Slice the eggplant about 1/2 inch (1.25cm) thick and arrange on the lined baking sheet. Brush lightly with olive oil. Bake for about 20 minutes until the eggplant starts to soften, then wrap in the foil and allow to cool, where they will continue to soften.
  3. Heat 2T of olive oil and saute the minced garlic very briefly just until the aroma rises. Add the tomatoes, salt, and pepper and simmer for 5 minutes.
  4. Add the eggplant, molasses, and chickpeas and simmer for another 20 minutes, stirring occasionally. When the eggplant is very soft, remove from heat, and garnish with parsley, and serve, or allow to cool to room temperature first.


This recipe can be made ahead. You can also bake the eggplant ahead of time, then bring to room temperature and continue with the rest of the recipe at a later time. Serve with grains to stretch the serving sizes.

  • Prep Time: 10 mins
  • Cook Time: 45 mins
Scroll To Top