Slow-Simmered Chickpea and Eggplant Stew with Tamarind

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A rich and tangy Middle Eastern stew featuring tender eggplant and chickpeas slow-cooked with tamarind and warm spices. This Middle Eastern-inspired vegan recipe, ready in about 55 minutes, pairs extra virgin olive oil, medium onion, diced, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp extra virgin olive oil
• 1 medium onion, diced
• 3 minced garlic cloves
• 1 medium eggplant, cut into 1-inch cubes
• 2 cups cooked chickpeas
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 2 tbsp tamarind paste
• 1 cup diced tomatoes (canned)
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro

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Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 diced medium onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
2. Step 2: Add 1 cubed medium eggplant and cook for 7 minutes, stirring occasionally until the eggplant starts to soften and lightly brown.
3. Step 3: Stir in 2 cups cooked chickpeas, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp ground turmeric, and 2 tbsp tamarind paste, cooking for 2 minutes until the spices are fragrant.
4. Step 4: Pour in 1 cup canned diced tomatoes and 2 cups vegetable broth, stirring well to combine. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Reduce heat to low, cover, and simmer gently for 30 minutes until the eggplant is tender and the flavors meld.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with flatbread or rice.