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Lebanese Eggplant and Chickpea Stew

August 3, 2022

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. Perfect for scooping with heat pita or serving over Lebanese rice pilaf.

Soups and stews are sometimes related to winter, however I really 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 gained’t depart you feeling heavy and bloated!

Elements

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 exploit 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, shiny base for the stew.
Heat spices: A comforting and heat mix of cinnamon, cumin, smoked paprika, and cayenne pepper.
Chickpeas: Also referred to as garbanzo beans, they’ve the feel and style just like cannellini or pinto beans.

The best way to 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.

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

Garnish with contemporary parsley earlier than serving, and revel in your Lebanese Eggplant and Chickpea Stew!

Regularly Requested Questions:

Does eggplant must be soaked in milk?

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

Do you peel eggplant when cooking?

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

How do you retailer leftover stew?

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

Extra Lebanese Recipes

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I desire to eat my Lebanese Eggplant and Chickpea Stew with pita bread, however you may take pleasure in it over rice pilaf as nicely. Let me know the way you serve it in a remark!

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