Syrian Eggplant and Chickpea Stew with Cumin
This Syrian Eggplant and Chickpea Stew with Cumin is a hearty and aromatic dish that combines the earthy flavors of cumin with the rich textures of eggplant and chickpeas. It's a nutritious meal that's perfect for dinner and is sure to satisfy both vegetarians and meat-eaters alike.
Equipment
- Large pot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 2 medium eggplants (about 1 lb or 450g) cut into cubes
- 1 can chickpeas (15 oz or 425g) drained and rinsed
- 1 large onion (about 8 oz or 225g) finely chopped
- 3 cloves garlic minced
- 2 large tomatoes (about 1 lb or 450g) diced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1/4 cup olive oil
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- 1 lemon cut into wedges for serving
Instructions
- Heat half of the olive oil in a large pot over medium heat. Add the eggplant cubes and cook until they are golden and softened, about 10 minutes. Remove the eggplant from the pot and set aside.
- In the same pot, add the remaining olive oil and sauté the onions until translucent, about 3 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the ground cumin, ground coriander, and cayenne pepper, cooking for a minute to release their aromas.
- Add the diced tomatoes and cook for 5 minutes, until the tomatoes are softened and the mixture becomes saucy.
- Return the eggplant to the pot and add the chickpeas. Pour in the vegetable broth and bring the mixture to a simmer.
- Cover the pot with a lid and let the stew simmer for 25 minutes, stirring occasionally. The stew should thicken and the flavors will meld together.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro or parsley and lemon wedges on the side.
Notes
For a richer flavor, you can roast the eggplant cubes in the oven at 400°F (200°C) for 20 minutes before adding them to the stew.
If you prefer a thinner stew, feel free to add more vegetable broth to reach your desired consistency.
This stew can be stored in the refrigerator for up to 3 days and tastes even better the next day as the flavors continue to develop.