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Eggplant & Chickpea Stew

Posted Oct 22 2012 6:00pm


When I was in Montreal last weekend I ran a couple of errands with my dad, including a trip to our local apple store to buy my lovely new laptop {❤}
As we were at the mall, we decided to grab a quick food-court lunch. The sushi was lackluster, so I opted for some Middle Eastern cuisine instead. I bought a big bowl of eggplant & chickpea stew and loved it so much that the first search I made on my new computer was for the recipe!
It took a few tweaks, but I’ve come up with a version that I like just as much. It’s rich, hearty and comforting, with just enough spice to keep things interesting. Don’t knock the cinnamon ’till you try it — it warms up the flavor profile of the stew in a different way than the chili powder. Greek cuisine often features cinnamon in savoury dishes, so I grew up loving the combination. After trying this, I have a feeling you will too ^~

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Eggplant Chickpea Stew


  • 2 medium eggplants, chopped into 1/2 inch cubes
  • 2 small onions, chopped
  • 4 cloves garlic, chopped
  • 1 cup organic low-sodium vegetable broth
  • 1 large can organic diced tomatoes,with juice
  • 1 can organic chickpeas, drained
  • 2 tsp chili pepper
  • 2 tsp cinnamon
  • 4 tsp ground cumin
  • Salt & Pepper to taste


  • Heat a drizzle of olive oil in a large saucepan
  • Add garlic and onion; sautée with your spices on medium-low heat until coated and cooked through
  • Add cubed eggplant, broth, tomatoes and drained chickpeas
  • Simmer, covered, until eggplant is tender; roughly 30 minutes
  • Uncover, stir, and continue to cook until desired consistency is reached; roughly 10 minutes
  • Add salt and pepper to taste
  • Enjoy with couscous, quinoa, or fresh pita bread


Do you have a regular food court “order”?

I used to always get sushi, or a salad from Urban Herbivore. I think this stew going to be my new go-to!

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