World Food/ Vegetables/ Vegan

Eggplant Stew with Tomato and Chickpeas

Hey you all !

I’m so sorry but lately I’m super busy and spending time translating my posts is time I don’t have.

So I’ll just translate the recipe itself for you !

I hope you’ll enjoy it anyway …

The recipe, Chef !

Eggplant Stew with Tomato and Chickpeas

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Serves: 4-5 Difficulty: Easy Price: $
Prep Time: 10 min Cooking Time: 1 hour 30 min


  • 1 large eggplant
  • 2 tablespoons olive oil
  • 1 onion
  • 2 garlic cloves
  • 400 g tomato pulp
  • 1 tablespoon honey
  • 3 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 200 g canned chickpeas
  • Herbs (coriander, mint or basil)
  • Salt
  • Pepper



Cut your eggplant in 1 cm cubes.


Mince the onion and stir fry with the olive oil in your casserole for 1 minute. Add the eggplant cubes and 2 teaspoons of ground cumin.


Add the grated garlic and put the lid. Leave at medium heat for 5 minutes, mix from time to time.


Pour the tomato pulp, 1/2 cup of water, the honey and the rest of the spices. Add salt.


Cook at low heat with lid for 1 hour 15 minutes.


Add finally the chickpeas and adjust seasoning. Cook 15 more minutes.


When serving, chop the herbs and spread them on your eggplant stew.

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  • Reply
    Wednesday November 25th, 2020 at 05:47 PM

    Ce confit n’est pas pour me déplaire…

    • Reply
      Wednesday November 25th, 2020 at 06:06 PM

      Je n’en doute pas un instant !! Nos goûts sont très similaires !! 😉

    • Reply
      Wednesday December 16th, 2020 at 10:33 PM

      Recette faite au diner lundi, facile Rapide et bon! Et Saint! Parfait merci!

      • Reply
        Wednesday December 16th, 2020 at 10:36 PM

        Sain pardon! (Correcteur automatique!!) ?

        • Reply
          Wednesday December 16th, 2020 at 10:38 PM

          😉 top !! c’était mon repas ce soir, je ne m’en lasse pas ! 🙂

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