Fall is my favorite season. When the air turns brisk and trees begin to show hints of crimson and orange, the time is right for cozy, comforting meals. And while I’m a big fan of beefy stews, I often crave something just a tad lighter that doesn’t skimp on bold flavor. That’s why I love this Spiced Chickpeas Stew recipe. It’s a meatless main guaranteed to satisfy the hungriest appetites.
Eggplant has a mild nutty taste that stands up to strong spices. Plus, it’s versatile and can take the place of meat for a delicious vegetarian meal. Chickpeas pair perfectly with eggplant, plus add a healthy dose of protein. We saute root veggies with cinnamon and cumin. The warm spices add a surprising sweet-savory note. Then, cherry tomatoes burst during cooking to create a rich sauce. It turns out so yummy, we promise no one will miss the meat. Make a batch today then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 Tbs. olive oil
- 1 onion, chopped
- 3 carrots, diced
- 1 tsp. ground cumin
- 1 tsp. ground cinnamon
- 1 (28 oz.) can crushed tomatoes
- 1 lb. eggplant, trimmed, cut into 1” pieces
- 2 cups cherry tomatoes
- 1 (15.5 oz.) can chickpeas, rinsed, drained
- 1 chili pepper, seeded, diced
- Fresh cilantro
Instructions
PrintIn pot, heat oil over medium heat; add onion, carrots, cumin and cinnamon. Cook, stirring, until softened, 7–8 min.
Add crushed tomatoes, 1 cup water, eggplant and 1/4 tsp. salt. Bring to boil; reduce heat to medium-low. Cover; cook until vegetables are tender, about 30 min., adding cherry tomatoes, chickpeas and pepper during last 15 min. of cooking time. Garnish with cilantro.
Nutrition
- Calories: 176 kcal
- Fat: 4 gram
- Saturated Fat: 1 gram
- Protein: 7 gram
- Carbohydrate: 32 gram
- Fiber: 10 gram
- Cholesterol: 0 mg
- Sugar: 14 gram
- Sodium: 464 mg
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