Looking for a hearty and satisfying dish that doesn’t compromise on flavor? This Roasted Eggplant and Chickpea Stew is your answer. Packed with nutrients and gluten-free, it’s an excellent choice for anyone wanting a comforting meal without the gluten. The smokiness of roasted eggplant combines perfectly with the earthiness of chickpeas, creating a delightful stew that warms your soul.
This recipe is a celebration of flavors and textures. The roasted eggplant adds a deep, rich taste while the chickpeas provide a nice protein boost. You can make this stew in under an hour, perfect for busy weeknights or lazy weekends. Plus, it’s a wonderful way to bring together your favorite vegetables into one delicious dish.
Not only is this stew easy to make, but it’s also versatile. You can easily customize it by adding your favorite vegetables or spices. Serve it over rice, quinoa, or enjoy it on its own. Either way, it’s bound to impress.
Delicious Roasted Eggplant and Chickpea Stew
This Roasted Eggplant and Chickpea Stew is a flavorful, gluten-free dish that’s both nourishing and filling. The combination of roasted eggplant, tender chickpeas, and aromatic spices creates a hearty meal that’s perfect for any occasion.
The stew boasts a rich, smoky taste from the eggplant, balanced with the mild nuttiness of chickpeas and a hint of warmth from spices. It’s an inviting dish that’s sure to satisfy your hunger.
Ingredients
- 2 medium eggplants, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Eggplant: Spread diced eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25 minutes, or until golden and tender.
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion and bell pepper, and sauté until soft. Stir in minced garlic and cook for another minute.
- Combine Ingredients: Add the roasted eggplant, chickpeas, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper to the pot. Stir everything together.
- Simmer: Bring the stew to a gentle boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld.
- Serve: Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 280kcal
- Fat: 10g
- Protein: 12g
- Carbohydrates: 40g
