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Eggplant & Chickpea Stew

January/February 2011

Your rating: None Average: 3.3 (281 votes)

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.


Eggplant & Chickpea Stew Recipe

15 Reviews for Eggplant & Chickpea Stew

01/10/2012
Anonymous
Tips for easier cooking

I actually have not even eaten this yet but I would give two tips to make the prep easier. 1 dice up the eggplants before you roast the. Has anyone tried to dice after roasting? What a mess! 2 just buy chopped tomatoes if they are going to be chopped anyway. I ask again....has any tried to chop canned whole tomatoes? What a mess!

Comments (1)

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Anonymous wrote 1 year 48 weeks ago

Agreed. I chopped the

Agreed. I chopped the eggplant prior to roasting and it worked very well. I also bought 2 14.5 oz cans of diced tomatoes, drained them and added - worked very well.

04/27/2011
the only thing from eating well I couldn't stomach ever

This is the only thing I have ever made from Eating Well that was ever bad. The texture was mushy and terrible. I served it over quinoa. My kids couldn't eat it. They were literally gagging. We ended up ordering pizza. I set an example by getting mine down, but couldn't tolerate it the next day. I thought, "What a waste of food!" so I had the bright idea to make the accompanying pasta dish, thinking that might make it better. I was wrong. It was just as terrible. I am actually surprised that the other reviews were so positive.

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Comments
02/04/2011
It's a winner!

This stew was great! I served it over rice, but also had some just by itself. Both times it was fantastic! A friend randomly stopped by tonight, and after we hung out, she left with a tupperware full of the leftovers. :)

tastes good, nice texture
Comments
01/07/2011
Tasty and Satisfying

I can only assume that they call for dried & soaked chickpeas so that they absorb the flavor of the stew during cook time. Since I couldn't find that, I used canned and added them with the tomatoes in the last hour of cooking.

I really enjoyed this. The roasted eggplant adds a toothsome texture, though the dominant flavor profile seems to come from the tomatoes. That's not a problem for me, since I love them.

We ate this as a standalone stew, but sure would be great on top of grains like quinoa, pasta, or rice. Also might consider adding hot sauce and topping with cheddar cheese.

Delicious, versatile
Comments
01/07/2011
Great Flavor!

I served this with cheesy polenta and kale. It was delicious! My three young children gobbled it up. For a slowcooker meal, there was a lot of prep time. Next time, I will take the tip and prep the night before.

. Good use of garbanzo beans, delicious
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