Vegan – Eggplant and Chickpea Stew Recipe
A hearty blend of tender eggplant, chickpeas, and colourful vegetables simmered in warm spices — this Vegan Eggplant and Chickpea Stew is wholesome, satisfying, and packed with flavour.
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Ingredients
1 Eggplant
1 Courgette
1 Carrot
1/2 Red Pepper
1/2 Green Pepper
1/2 tsp Salt
1 cup Water
1 Onion small
1 Garlic Clove
1 1/2 tbsp Cooking Oil
1/2 tsp Coriander
1/2 tsp Cumin
1/2 pkt Brown Onion Soup
1/2 can Tomatoes chopped
1/2 tin Chickpeas
Instructions
- Heat 1 1/2 tbsp cooking oil in a saucepan over medium heat.
- Add 1 small chopped onion, 1 diced eggplant, 1 diced courgette, 1 chopped carrot, 1/2 chopped red pepper, 1/2 chopped green pepper, and 1 chopped garlic clove. Fry gently until the vegetables start to soften.
- Stir in 1/2 tsp coriander, 1/2 tsp cumin, and 1/2 packet brown onion soup powder. Mix well.
- Add 1 cup water and bring to the boil.
- Stir in 1/2 can chopped tomatoes and reduce the heat to a simmer.
- Cook gently for about 20 minutes or until the vegetables are tender.
- Add 1/2 can drained chickpeas and heat through.
- Season with 1/2 tsp salt or to taste, and serve hot.
Hints & Tips
- Salt the eggplant first – Sprinkle diced eggplant with salt and let it sit for 10 minutes, then rinse and pat dry to reduce bitterness.
- Boost the flavour – Add a squeeze of fresh lemon juice before serving for a bright finish.
- Make it heartier – Serve over couscous, rice, or quinoa for a more filling meal.
- Adjust the spice – Add a pinch of chilli flakes for a little heat if you like it spicy.
- Cook ahead – This stew tastes even better the next day as the flavours develop.
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