Turkish-Style Eggplant and Chickpea Stew (Patlıcan Güveç)
This hearty and aromatic Turkish-Style Eggplant and Chickpea Stew, known as Patlıcan Güveç, is a quintessential Mediterranean dish that combines the smokiness of eggplant with the earthiness of chickpeas, simmered in a rich tomato and olive oil sauce, delicately spiced with Turkish flavors.
Equipment
- Baking sheet
- Large pot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Stirring spoon
Ingredients
- 2 large eggplants about 1 lb or 450g each, diced into 1-inch 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
- 1 red bell pepper about 5 oz or 140g, diced
- 2 medium tomatoes about 1 lb or 450g, diced
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper optional, adjust to taste
- 2 cups vegetable broth
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Place the diced eggplant on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for 20-25 minutes until the eggplant is tender and golden brown.
- While the eggplant is roasting, heat the remaining olive oil in a large pot over medium heat. Add the onions and garlic, sautéing until the onions are translucent, about 5 minutes.
- Stir in the red bell pepper and cook for another 3 minutes until slightly softened.
- Add the tomato paste, ground cumin, paprika, cinnamon, and cayenne pepper. Cook for 2 minutes to release the flavors, stirring constantly.
- Mix in the diced tomatoes and cook for 5 minutes, until the tomatoes start to break down.
- Add the roasted eggplant and chickpeas to the pot. Pour in the vegetable broth and bring the stew to a simmer.
- Let it simmer for 15 minutes, allowing the flavors to meld together. If the stew seems too thick, add a little more broth or water to reach your desired consistency.
- Check for seasoning, adding more salt and pepper as needed.
- Garnish with fresh parsley before serving.
Notes
For a gluten-free version, ensure that the vegetable broth used is certified gluten-free.
If you prefer a spicier stew, you can increase the amount of cayenne pepper or add in some chopped chili peppers.
This stew can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep.
Serve with a side of crusty bread or over a bed of rice or bulgur to soak up the delicious sauce.