Vegan
Read here for the inspiration behind my grilled eggplant with a chickpea tomato stew! Given how healthy and delicious this is, it’s hard to believe you can throw this together on a weeknight, but you can! Eggplant is fulfilling, satiating, and can absorb flavors perfectly. Chickpeas, tomatoes, and eggplant are a match made in heaven. You can just grill your eggplant or make the chickpea tomato stew separately. The chickpea tomato stew is inspired by a nostalgic dish my mom makes with ground turkey simmered in a Moroccan-inspired tomato sauce, but this is the vegan version!
If you try one of my recipes, I would love if you could tag it on Instagram or FB @chivegfood! Would also love if you could rate and review my recipes as well after trying them!
See below for my grilled eggplant with a chickpea tomato stew recipe!
Grilled Eggplant with a Chickpea Tomato Stew
You can make both or one of these items as they are satiating and delicious on their own. But serving the eggplant with the chickpea tomato stew is a match made in heaven!
4
servings40
minutes30
minutesIngredients
- Eggplant
1 eggplant (sliced)
1 clove garlic (diced)
3 tbsp olive oil (2 for marinade and 1 for grilling (or grapeseed oil for sautéing))
3 dashes liquid smoke
1 tbsp white wine vinegar
2 tsp smoked paprika (1 for the marinade, 1 for the griling process)
2 tsp cumin (1 for the marinade, 1 for the griling process)
1 handful basil (chopped)
1 handful cilantro (loosely chopped)
- Chickpea Tomato Stew
1 tbsp olive oil
1 onion (red or golden, diced)
2 cloves garlic (minced)
2 tsp cumin (I add 3 tsp)
2 tsp Hungarian paprika (I add 3 tsp)
1 tsp red pepper flakes
2 16 oz diced tomatoes cans
1.5 tbsp tomato paste
1 cup vegetable stock
16 oz chickpeas (drained)
2 tbsp capers
1 handful green olives (kalamata works too)
1 handful cilantro (loosely chopped)
salt/pepper (to taste)
1 cup couscous or basmati rice (optional)
Directions
- Eggplant
- Chop your eggplant into 1/4 -1/2 inch thick circular pieces.
- Mix your marinade ingredients together in a small bowl and add to a casserole dish. Add your eggplant to the marinade and make sure each piece is evenly coated.
- Let eggplant sit in the marinade for about 30 minutes (if you don’t have the time at least 10 minutes works). You can start on your chickpea tomato stew preparation now!
- Grilling instructions: In a small bowl mix your olive oil, cumin, and smoked paprika. On high heat, grill each side of the eggplant slices for about 3-4 minutes and brush each side with the olive oil-spice mixture.
- Sautéing instructions: In a medium shallow pan, heat up 2 tbsp of grapeseed oil on medium heat. Add your eggplant and sauté for about 4-5 minutes on each side till brown.
- Chickpea Tomato Stew
- Heat up your wide and deep pan on medium heat and add olive oil. Heat the oil and add your onions. Dice your onion and garlic. Sauté them for about 2 minutes till they are translucent.
- Add your garlic for about 1 minute and then add the spices.
- Pour your diced tomatoes, stir, and add your tomato paste, stir again. Add your chickpeas, capers, and olives.
- Pour your veggie broth and bring to a boil. Then simmer on very low for 20 minutes and prepare your couscous/rice according to the directions.
- Taste for seasoning, adjust, and garnish with cilantro. Serve with couscous or rice and your grilled eggplant!
Notes
- If you want more flavor, add more cumin and paprika!
- If you want more spice, add red pepper flakes and cayenne pepper
- Adding bell peppers is a nice touch.
- I like to drizzle a bit of extra virgin olive oil on the eggplant right before serving them
Curious where you can get some of these ingredients? Check out my storefront page here!
Hungry for more recipes? Check them out here!
Pingback: Vegan Indian Eggplant Curry Recipe - ChiVeg
Pingback: Hearty Spinach Lentil Stew Recipe - ChiVeg
Pingback: Chickpea Couscous Salad Recipe: Healthy Weekday Lunch - ChiVeg