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 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