Eggplant & Chickpea Stew

January/February 2011

Your rating: None Average: 3.3 (371 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

18 Reviews for Eggplant & Chickpea Stew


For the work and time required--forget this one. For starters, eggplant + 400 degree oven + 25 minutes = MUSH. And for the taste--it simply is not there. It is clear to me that no one at EastingWell web site never made and tasted this dish.
Lesson learned: read the reviews before starting!

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

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