Cumin-Spiced Eggplant and Chickpea Stew

A hearty vegetarian stew with roasted eggplant, creamy chickpeas, and warm cumin, perfect for cooler evenings.

Cuisine: Middle Eastern

Category: Vegetarian

Prep: 20 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

• 2 medium eggplant
• 1 can (15 oz) chickpeas
• 1 large onion
• 3 cloves garlic
• 1.5 tsp ground cumin
• 1 tsp dried mint
• 1.5 cups chicken broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1/4 cup fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F. Cut eggplant into 1-inch cubes and toss with 1 tbsp olive oil. Spread on a baking sheet and roast for 25 minutes until golden and tender, stirring once halfway through.
2. Step 2: Heat remaining 2 tbsp olive oil in a large pot over medium heat. Finely chop onion and add to pot, cooking for 8 minutes until translucent. Add minced garlic, cumin, and dried mint, stirring for 1 minute until fragrant.
3. Step 3: Add tomato paste and stir for 1 minute to deepen flavor. Pour in chicken broth and add drained chickpeas. Bring to a simmer, then stir in roasted eggplant and cook for 15 minutes until flavors meld.
4. Step 4: Stir in chopped fresh parsley just before serving. Adjust salt and pepper to taste, and serve with warm flatbread.