Slow-Simmered Chickpea and Eggplant Stew with Tamarind

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and tangy Middle Eastern stew featuring tender eggplant and chickpeas slow-cooked with tamarind and warm spices. This middle eastern-inspired vegan (vegan) 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.

Prep: 15 min Cook: 40 min Serves 4 Middle Eastern cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Simmered Chickpea and Eggplant Stew with Tamarind take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Chickpea and Eggplant Stew with Tamarind?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Slow-Simmered Chickpea and Eggplant Stew with Tamarind?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Chickpea and Eggplant Stew with Tamarind for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Slow-Simmered Chickpea and Eggplant Stew with Tamarind vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes