Cozy Eggplant Stew
This hearty eggplant stew is made with a spiced tomato base, chickpeas and spinach. Packed with flavor and perfect for a weeknight dinner!
Servings: 6
Calories: 248kcal
Ingredients
- ¼ cup olive oil
- 1 ½ pounds eggplant, cut into 1-inch cubes
- 1 large onion, diced
- 5 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon ground coriander seed
- ½ teaspoon red pepper flakes (or to taste)
- 2 cups vegetable broth
- 2 (14 ounce or 400 gram) cans diced tomatoes
- ¼ cup tomato paste
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
- 4 ounces fresh spinach, roughly chopped
- Salt and pepper, to taste
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat.
- Give the oil a minute to heat up, then add the eggplant and onion. Give everything a stir to coat the veggies evenly with the oil.
- Cook the eggplant and onion for about 10 minutes, stirring frequently, until the eggplant is very tender.
- Add the garlic, cumin, paprika, coriander, and red pepper flakes. Stir well and cook everything for about a minute, until the garlic becomes very fragrant.
- Stir in the broth, tomatoes, tomato paste, and chickpeas. Raise the heat and bring the liquid to a boil.
- Lower the heat and allow the stew to simmer for about 30 minutes, until the eggplant is very tender and the stew has thickened up a bit, stirring occasionally.
- Stir in the spinach and cook the stew for about 3 minutes more, until the spinach has wilted.
- Remove the pot from heat and season the stew with salt and pepper to taste.
- Ladle into bowls and serve.
Nutrition
Serving: 1.5cups | Calories: 248kcal | Carbohydrates: 34.3g | Protein: 7.4g | Fat: 10.1g | Saturated Fat: 1.4g | Sodium: 444mg | Potassium: 985mg | Fiber: 10.4g | Sugar: 10.8g | Calcium: 89mg | Iron: 3mg