Spicy Eggplant and Chickpea Stew: Vegan
Pull out your Dutch oven, or cooking pot of choice, once again to prepare this gorgeous lightly spiced stew all in the one-pot.
Not only is this Vegan stew a fulfilling meal it is great for the waistline. This recipe contains no sugary fillers or high-fat ingredients where hidden calories lie in wait.
This is stew has subtle Jamaican and Mediterranean flavors shining through the base of fresh eggplant, tomato, and cabbage.
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Spicy Eggplant Chickpea Stew Recipe
A quick and easy dish with subtle flavors takes 1 hour and 20 to serve this delicious meal up to 6 people.
What Are the Ingredients for Spicy Eggplant Chickpea Stew
4 tbsps of olive oil
1 large onion, chopped
1 tbsps of cumin seeds crushed
1/2 tsp of allspice
1/2 tsp of salt
1/4 tsp of pepper
2 garlic cloves, crushed
1 large pepper deseeded and cut into 1-inch pieces or 2.5 cm pieces
2 Eggplants (aubergines) thickly sliced and cut into segments 3/4 of an inch to 1-inch thick cut into 1/4 or 1/8 depending upon the size
12 ounces or 800g of canned chickpeas drained and rinsed
14 ounces or 400g can of chopped tomatoes
17 ounces or 500mls vegan stock
1/2 a head of cabbage about 10 ounces or 280 g tough stems removed (slice the cabbage leaves into thin strips)
Extra – Salt and pepper optional
Cooked quinoa or rice to serve
How to Make Spicy Eggplant Chickpea Stew
All ingredients should be diced, chopped, and measured before heating up your Dutch oven or similar large cooking pot.
Tip – Cut the eggeplant (aubergine) up last because it will turn brown while waiting to be added to the casserole
Using medium heat add the oil to your 4-5 quart (4 liters) or larger Dutch oven or flameproof casserole.
Add the onion, spices salt, and pepper.
Fry using medium heat for five minutes or until the onion is soft.
Add the garlic red pepper eggplant (aubergines) and fry for a further five minutes until the pepper and eggplant begin to soften.
Stir in the chickpeas, tomatoes, and stock. Bring to the boil then reduce the heat and simmer covered for 30 minutes.
Tip – Stir occasionally with a flat edge utensil, like a wooden spoon, turning gently ensuring the casserole does not stick to the bottom of the Dutch oven.
Add the cabbage to the pot cover and simmer for 10 to 12 minutes until the cabbage is tender but still bright green.
Tip – The cabbage keeps its vibrant color when added in the last 10 minutes of any dish
Taste and adjust the seasoning to taste adding salt and pepper before serving.
Serving immediately with your choice of accompaniment.
Serving Suggestions
This dish is delicious on its own.
Choosing one of the following fills the meal out to feed more guests or to assist your meal prepping for the week.
Why not make a small amount of each of the following and you will have a different meal for the rest of the week.
No room for boredom – right!
Quinoa, rice, your favorite pasta, or even a starchy vegetable like potatoes or sweet potatoes.
Spicy Eggplant and Chickpea Stew
Mild Jamaican flavors shine through in this Vegan Stew
Ingredients
- 4 tbsps of olive oil
- 1 large onion, chopped
- 1 tbsps of cumin seeds crushed
- 1/2 tsp of allspice
- 1/2 tsp of salt
- 1/4 tsp of pepper
- 2 garlic cloves, crushed
- 1 large pepper deseeded and cut into 1-inch pieces or 2.5 cm pieces
- 2 Eggplants (aubergines) cut into 3/4 inch to 1-inch thick slices
- 12 ounces or 800g of canned chickpeas drained and rinsed
- 14 ounces or 400g can of chopped tomatoes
- 17 ounces or 500mls vegan stock
- 1/2 a head of cabbage about 10 ounces or 280 g tough stems removed (slice the cabbage leaves into thin strips)
- Extra - Salt and pepper optional
- Cooked quinoa or rice to serve
Instructions
- All ingredients should be diced, chopped, and measured before heating up your Dutch oven or similar large cooking pot.
- Using medium heat add the oil in your 4-5 quart (4 liters) or larger Dutch oven or flameproof casserole.
- Add the onion, spices salt, and pepper.
- Fry using medium heat for five minutes or until the onion is soft.
- Add the garlic red pepper eggplant (aubergines) and fry for a further five minutes until the pepper and eggplant begin to soften.
- Stir in the chickpeas, tomatoes, and stock. Bring to the boil then reduce the heat and simmer covered for 30 minutes.
- Add the cabbage to the pot cover and simmer for 10 to 12 minutes until the cabbage is tender but still bright green.
- Taste and adjust the seasoning to taste adding salt and pepper before serving.
- Serve immediately with your choice of accompaniment.
Notes
Serving Suggestions
Quinoa, rice, your favorite pasta, or even a starchy vegetable like potatoes or sweet potatoes.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 367
Nutritional details are calculated from the ingredients used in this recipe. You should calculate nutritional values based on ingredients you have access to.
Related read 15 Ways to Thicken Vegan Recipes
To Finish – Spicy Eggplant Chickpea Stew (Vegan)
While this meal serves six hungry mouths comfortably preparing the recipe for one or two people allows for prepared meals for the rest of the week.
This recipe can also be frozen for use at a later date.
At Ovenspot I am committed to bringing you quick and easy recipe ideas that are prepared “all-in-one-pot”.
One-Pot Cooking Rocks
Michelle – Author
Hi, I’m Michelle the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use every day. As well as in-depth information to assist you in using and caring for your cookware and appliances.
Questions? Reach out to Michelle at michelle@ovenspot.com
