Eggplant and Chickpea Stew

Name: Eggplant and Chickpea Stew
Total time: 50 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 3 tablespoons olive oil; 2 onions, chopped into 1/2-inch chunks; 2 cloves garlic, minced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1 1/2 teaspoons salt, or as needed; 2 eggplants, diced into 1-inch cubes (6 1/2 cups); 1/2 cup white wine; 1 3/4 cups canned crushed tomatoes; 3 cups drained, canned chickpeas (garbanzos)

By Nigella Lawson

Updated May 2, 2024

Eggplant and Chickpea Stew — Andrew Scrivani for The New York Times

Total Time: 50 minutes
Rating: 4(277)
Comments: Read comments

Featured in: AT MY TABLE; A Gift to Spring: Lamb, Simply

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Ingredients

Yield:6 servings

3tablespoons olive oil
2onions, chopped into ½-inch chunks
2cloves garlic, minced
1teaspoon ground coriander
1teaspoon ground cumin
½teaspoon smoked paprika
1½teaspoons salt, or as needed
2eggplants, diced into 1-inch cubes (6½ cups)
½cup white wine
1¾cups canned crushed tomatoes
3cups drained, canned chickpeas (garbanzos)

Ingredient Substitution Guide

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Preparation

Step 1
Place a flameproof casserole or other large, wide pan over medium heat, and heat oil. Add onion, and sauté until slightly softened, about 2 minutes. Stir in garlic, coriander, cumin, paprika and salt.
Step 2
Add eggplant and stir until well-coated with oil and spices and beginning to soften, about 3 minutes. Add wine, and bring mixture to a simmer. Add tomatoes and chickpeas and stir well. Bring mixture to a boil, then cover and reduce heat to as low as possible. Simmer, stirring occasionally, for 40 minutes.
Step 3
Allow stew to cool a bit, then serve warm, rather than piping hot. If desired, serve as a side dish with herbed and butterflied leg of lamb.

Ratings

4 out of 5

277 user ratings

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Comments

Marina7 years ago

I doubled the spices--coriander, cumin, paprika--, and added curry. I used five fresh, parboiled and peeled tomatoes and 2 cubes of tomato paste plus a touch of sugar. I added 1 1/2 Tb of pomegranate sauce and lemon juice. I used 1 eggplant and 2/3 can chickpeas, drained. Came out every good.

kesw4 years ago

Like others, we doubled the spices. Served over a little orzo and sprinkled feta and flat leaf parsley on top.

Nancy6 years ago

I, too, halved the recipe, and kept the spices at full strength. If you're of cult instant pot, 5 minutes is perfect. I did not notice till last minute my tomatoes were roasted; the flavor was divine.

Jean3 months ago

Goes together easily but the flavor is not very special.

Linda3 years ago

I doubled the spices as others suggested. Nothing special.

Margo3 years ago

I came on here today with my ingredients and miraculously found this recipe, ripe for the taking! I added a bit of harissa and tahini. Lovely.

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