Eggplant & Chickpea Stew

January/February 2011

Your rating: None Average: 3.3 (357 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

17 Reviews for Eggplant & Chickpea Stew

Great with adjustments

We really enjoyed this stew -- so much that it never made it to the casserole stage. However, this is going to be one of those annoying reviews that doesn't follow the recipe. I took the previous reviews to heart, so I took steps to prevent mushiness and add flavor. I didn't use the slow cooker. We had roasted eggplant in the freezer. I chose a bag that was chunkier. I slightly undercooked the chickpeas (pressure cooker), then combined everything to simmer on the stove (could have done that in the slow cooker, too). I added a couple tablespoons of chile powder.

flexible, vegan, tasty, fits our pantry
Healthy and multi functional meal

I was excited to use my Aunts freshly picked eggplant from her garden and looked for healthy recipes. I am on an anti-inflammation food program so there is no dairy, gluten, etc. I ate 3 servings at 3 different meals and it was delicious. The remainder I substituted the pasta with quinoa for 40 mins. 1 cup rinsed mixed into the juices. I then topped with sliced chicken and added about a cup of sodium reduced chicken broth. No cheese, no pasta and I kept to my program :) It tasted even better a few days later in the baked casserole

Delicious (with modifications)

Fortunately, I read the reviews before making this dish, but it's easy to recognize that it would be bland just by reading the list of ingredients. I took many of the suggestions and put them together by adding chili, cumin and cayenne. I also diced the eggplant before roasting. Because it takes so much prep time on the stove top, I just made the entire dish on the stove rather than using the slow cooker. It came out great, and I'd make it again (but definitely not as outlined in the standard recipe).

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

very healthy, no guilt for eating
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.

quick, simple, budget-friendly

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