Baked Eggplant and Chickpea Stew with Sumac

A vibrant vegan stew featuring golden roasted eggplant and chickpeas simmered in tomato-spiced broth, finished with a bright sumac garnish.

Cuisine: Middle Eastern

Category: Vegan

Prep: 20 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

• 2 large eggplant
• 1 can (15 oz) chickpeas
• 1 cup crushed tomatoes
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 cup olive oil
• 1/2 cup vegetable broth
• 1 tbsp sumac
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Place 2 large peeled and diced eggplants (1-inch cubes) on a baking sheet. Drizzle with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat and roast for 25-30 minutes until golden and tender, stirring once halfway through.
2. Step 2: While eggplant roasts, heat remaining 2 tbsp olive oil in a large pot over medium heat. Add 1 large finely chopped onion and cook for 5 minutes until softened and translucent.
3. Step 3: Add 3 cloves minced garlic, 1 tsp ground cumin, and 1/2 tsp ground coriander to the pot. Sauté for 1 minute until fragrant.
4. Step 4: Stir in 1 can (15 oz) drained chickpeas, 1 cup crushed tomatoes, 1/2 cup vegetable broth, and 1 tbsp sumac. Bring to a simmer, then reduce heat to low.
5. Step 5: Add roasted eggplant to the pot and stir to combine. Simmer uncovered for 15 minutes, then taste and adjust seasoning with additional salt and pepper if needed.
6. Step 6: Serve hot, garnished with 2 tbsp chopped parsley.