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.

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14 Reviews for Eggplant & Chickpea Stew

06/03/2013

Anonymous

A bit bland for my taste

I really wanted this to taste better than it did. After eating a serving from the exact recipe I knew I had better work on it or my girls would resort to fast food. So, first I added soy sauce, not much better, then a can of low sodium black beans and a good bit of salsa. We had it over rice and it was okay. I will definitely keep looking for more eggplantrecipes

Pros: very healthy, no guilt for eating

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01/16/2013

Anonymous

Edible but needs tweaks

It was mediocre. I halved the recipe and added a cup of brown rice to the crockpot in order to make it a complete meal, so it might be better without those changes. I also used canned diced tomatoes.

I needed more flavour - I didn't try other people's suggeations to add chili and curry powder, but I agree that it might help.

As it was, it was warm and filling and made a complete meal with the rice, but it was still bland and slightly mushy. I loved the idea of the mushrooms, but didn't actually notice them in the dice. I'll need to add some extras (cheese? more spice?) if I want to bring myself to eat it tomorrow as leftovers.

Pros: quick, simple, budget-friendly

Comments

11/18/2012

Anonymous

Recommends this recipe

Bland but with potential

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.

Pros: nutritious, easy

Comments

08/26/2012

Marybeth_7

Recommends this recipe

ymmuy vegetarian

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!

Pros: slow cooker

Comments

08/13/2012

Anonymous

Recommends this recipe

Missing ingredient

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.

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