Lebanese Eggplant and Chickpea Stew

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This vegan Lebanese eggplant and chickpea stew is made with caramelized onions and simmered in a cinnamon-scented tomato sauce. It’s candy, savory and slightly-smoky. Ultimate for scooping with heat pita or serving over Lebanese rice pilaf.

Soups and stews are sometimes related to winter, however I like them! I’ll eat soup 12 months spherical as they are typically straightforward and require little clean-up – nice for busy days. My Lebanese Eggplant and Chickpea Stew is the final word consolation meals, with heat, candy, and savory flavors. And because it’s vegan, it received’t depart you feeling heavy and bloated!

Components

Eggplant: Delicate and candy in taste, it roasts and caramelizes to a scrumptious, creamy texture.
Olive oil: A wholesome oil to assist the greens cook dinner and caramelize.
Onion: I take advantage of a white onion because it’s gentle and barely candy in taste as soon as it caramelizes.
Garlic: A staple ingredient in most of my meals, it’s nutty and earthy taste pairs splendidly with Lebanese meals.
Tomato paste: It cooks down with the water to create an acidic, brilliant base for the stew.
Heat spices: A comforting and heat mix of cinnamon, cumin, smoked paprika, and cayenne pepper.
Chickpeas: Also called garbanzo beans, they’ve the feel and style much like cannellini or pinto beans.

Make LEbanese Eggplant and chickpea stew

Begin your Lebanese Eggplant and Chickpea Stew by chopping your eggplant and slicing your onion.

Then on a ready baking sheet, drizzle your eggplant in olive oil and season with salt and pepper. Roast within the oven at 450 for about Quarter-hour till caramelized.

In the meantime, warmth up remaining olive oil in a medium to giant sauce-pan and begin to soften the onion.

Then use a microplane to freshly grate the garlic in with the onion. Sprinkle within the cinnamon, cumin, smoked paprika, cayenne, and a few salt & pepper.

Add the roasted eggplant in with the onion and spices.

Stir within the tomato paste.

And add the chickpeas.

Stir within the water and add one other pinch of salt and pepper, then convey to a boil.

Scale back warmth to low and simmer for about half-hour.

Garnish with recent parsley earlier than serving, and luxuriate in your Lebanese Eggplant and Chickpea Stew!

Continuously Requested Questions:

Does eggplant should be soaked in milk?

In case you are frying the eggplant, then I’d advocate soaking it. In any other case, I don’t discover it essential.

Do you peel eggplant when cooking?

Nope! There’s no have to peel the eggplant earlier than cooking, and it’s completely positive to eat!

How do you retailer leftover stew?

Hold it in an hermetic container within the fridge for as much as 3 days.

Extra Lebanese Recipes

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I choose to eat my Lebanese Eggplant and Chickpea Stew with pita bread, however you’ll be able to get pleasure from it over rice pilaf as effectively. Let me know the way you serve it in a remark!

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