Mediterranean Eggplant and Chickpea Stew

Ingredients

• 1 medium eggplant
• 1 can (15 oz / 425 g) chickpeas (canned, drained and rinsed)
• 1 can (14.5 oz / 411 g) crushed tomatoes
• 2 tbsp olive oil
• 1/2 medium onion
• 2 cloves garlic
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp fresh parsley (chopped)(optional)
• 1/4 cup feta cheese (optional, for serving)(optional)

Instructions

1. 1

   Prep (15 minutes): Dice the eggplant into 1/2-inch cubes. Finely chop the onion and mince the garlic.

2. 2

   Roast/saute eggplant (10 minutes): Heat 1 tbsp olive oil in a large pot over medium-high heat. Add eggplant and cook, stirring occasionally, until lightly browned, about 8–10 minutes.

3. 3

   Build the stew (15 minutes): Add remaining 1 tbsp olive oil, onion, and garlic. Cook 2 minutes, then stir in cumin, smoked paprika, oregano, salt, and pepper until fragrant (about 30 seconds).

4. 4

   Simmer (25 minutes total cook time): Stir in crushed tomatoes and chickpeas. Bring to a simmer, reduce heat to medium-low, and cook until thickened and flavors meld, about 15 minutes.

5. 5

   Finish: Turn off heat and stir in lemon juice. Taste and adjust salt/pepper. Serve topped with parsley and, if using, feta.