This hearty eggplant stew is made with a spiced tomato base, chickpeas and spinach. Packed with flavor and perfect for a weeknight dinner!
- 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
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Coat the bottom of a large pot with the oil and place it over medium heat.
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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.
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Cook the eggplant and onion for about 10 minutes, stirring frequently, until the eggplant is very tender.
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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.
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Stir in the broth, tomatoes, tomato paste, and chickpeas. Raise the heat and bring the liquid to a boil.
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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.
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Stir in the spinach and cook the stew for about 3 minutes more, until the spinach has wilted.
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Remove the pot from heat and season the stew with salt and pepper to taste.
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Ladle into bowls and serve.