Eggplant and Chickpea Stew Recipe (2024)

I doubled the spices--coriander, cumin, paprika--, and added curry. I used five fresh, parboiled and peeled tomatoes and 2 cubes of tomato paste plus a touch of sugar. I added 1 1/2 Tb of pomegranate sauce and lemon juice. I used 1 eggplant and 2/3 can chickpeas, drained. Came out every good.

I, too, halved the recipe, and kept the spices at full strength. If you're of cult instant pot, 5 minutes is perfect. I did not notice till last minute my tomatoes were roasted; the flavor was divine.

Like others, we doubled the spices. Served over a little orzo and sprinkled feta and flat leaf parsley on top.

added more spices and beet greens and kale. very tasty

I agree, needed more spices, most especially the smoked paprika and coriander...plus more salt. I added lemon per someone’s suggestion and chopped parsley. Like it.

I doubled the spices as others suggested. Nothing special.

I came on here today with my ingredients and miraculously found this recipe, ripe for the taking! I added a bit of harissa and tahini. Lovely.

Like others, I halved the ingredients but kept the seasonings at the full amount. I used 1 15.5 oz can of garbanzo beans and 1 15 oz can of crushed tomatoes. I made it in the IP, at High for 5 minutes with a Quick Release. It was an easy preparation and it came out tasty.

Yes, I cut the recipe in half as I only had a small eggplant from a local farmer (will get two next time). Left the spices and wine full strength and used one box of Chickpeas (13.4oz). Wish there was a bit more eggplant! Served with broiled Loin Lamb Chops with a rub with the same spice mixture. Fantastic meal!

I also doubled the spices, then added a teaspoon of red pepper flakes, the juice of two lemons, and a tablespoon of butter to finish. Great with a dollop of yogurt.

Saute mushrooms at the beginning and remove. Double the spices, add ginger and curry, too. Add 1/2 c coconut milk. Use fire-roasted tomatoes. Add cauliflower for last 20 min and add greens for last five. Add lemon juice at the end if you don't use coconut milk. Good w feta, orzo or rice or couscous. You can also add fish and cook for about 10 min.

I made it as per the recipe, except that I used fresh roma tomatoes that were ripe and ready. It is simply delicious! I found no need to increase the spices. Crumbled feta and parsley on top is a great suggestion.

Made this with black beans because I got started and then realized I was out of chickpeas. Reduced onion to part of one shallot and left out the coriander. Had fire roasted tomatoes so used them. And added some garlic because I like it. Delicious, meaty flavor. The eggplant disappeared into the sauce but added a depth. Only made half of the recipe, but had plenty for 4 main servings.

I doubled the spices and added cinnamon following others’ suggestions. It was still a bit dull but then at the ended I added some pomegranate molasses (a tablespoon) and lemon juice. The sweetness and sourness really seemed to perk it up. Served it with Israeli couscous, parsley and feta cheese.

I thought this dish was good but not great. But it was easy to prepare at the last minute, which counts for a lot. I had an eggplant that needed using and found a can of garbanzos in the pantry, so off we went. I halved the recipe but — following other’s advice—spiced as if I were cooking the full recipe. Still a bit bland. Served over basmati rice and topped with tangy feta and chopped cilantro.

This is terrific. I added some cinnamon (inspired by Martha Rose Shulman's Eggplant Casserole) and zucchini. Also a little lemon juice. I never measure but it looks like about the right proportion of spices and everything else. Served as a main dish with some feta and good bread.

Like others, we doubled the spices. Served over a little orzo and sprinkled feta and flat leaf parsley on top.

I loved how easily this came together. I also reduced the veg volume and kept the spicing as is, but more garlic, and sliced, not minced. Added a pinch of cayenne, also. From my garden, I had a dozen long, thin, white eggplants, and none of the usual methods seemed right for it. This was perfect, and easy. Really good with basmati rice.

great! I added much more spice and also more wine!

I made it similar to Marina and was great. The lemon juice really plays nicely off the eggplant.