For our palates, that like a bit of heat, the basic recipe was too bland. Moreover, we did not taste the dried porcini and could have left them out. With the addition of some cumin, cayenne and double the black pepper, this was a very tasty meal. We have a 'heat register' in my bald head: too hot, and sweat pours off... you get the idea. For this meal we added enough cayenne that my head was just slightly damp, and the mouth a wee bit tingly.
Eggplant & Chickpea Stew
From EatingWell: January/February 2011
This tasty vegetarian stew, studded with plenty of eggplant and protein-rich chickpeas, is reminiscent of ratatouille. The eggplant breaks down and makes a saucier stew if you peel it before cooking, but you can certainly leave the peel on if you prefer. Serve over quinoa or soft polenta with sautéed spinach on the side.
17 Reviews for Eggplant & Chickpea Stew
This was great. I used can of diced tomatoes. Just threw it im. I modified it a little with addimg come curry and some wine. So healthy, low calorie and filling!
I made this after craving vegetables and looking for something that I could eat soon after getting home from work without too much work (I did steps 2-4 the night before then threw it in the crock pot the next morning).
I left out the mushrooms because I'm not a fan, but otherwise followed the directions. I saw tips of cubing the eggplant prior to roasting, which I think would make it a lot less messy. When it was finished it was good, but I felt that it was missing something. It took me a while to figure out, but now seems so obvious, that missing ingredient is cheese! The only cheese I had on hand were grated parm and cheddar, so I opted for the parm and it was immensely better. I imagine mozzarella would be ideal, so when I reheat it (I plan on freezing the batch), I'll be sure to have some.
I ate all of this, since I'm on a budget and I made it. I will admit that it froze well. When I finally got rid of the last frozen container, I was never so glad. No more bad lunches.
The flavors seemed like they were going a bit for Moroccan, but this isn't anything like those heavenly flavor combinations.
I wanted to find something to entice with eggplant, and the eggplant was good after being roasted, but that flavor didn't transfer to the stew itself.
This stew was a bit on the mushy side--nothing new with a stew--but the combination of flavors never melded together well. It was edible, but not something to savor. It felt like it was missing a base flavor, that something on the bottom of the palate to give it a steadiness.
Even adding in a dollop of sour cream didn't make it any better. In fact, it was easier to get it down without the sour cream, which is a feat.
Look away -- cook something else!
For starters, it tasted delicious! Some things I would change though: Cut up the eggplant BEFORE roasting and only cook just barely long enough to get it a bit cooked, a full 20 min. leaves it mushy. The tomatoes are messy, but you can just barely chop them and add the sauce from the can. I also doubled most of the spices, especially the bay leaf, cinnamon, salt and pepper, made the whole thing have a bit more depth of flavor.