Name: Chickpea stew with eggplant, tomato, sage, rosemary and oregano
Prep time: 240 min
Cook time: 10 min
Total time: 310 min
Ingredients: ¾ cup chickpeas (125 grams); 1 eggplant; 1 large red onion; 4 cloves garlic; 1 - 1½ cup tomatoes (200 - 250 grams); 7 oz broth (chicken, vegetable, mushroom) (200 ml); 2 sprigs rosemary; 1 sprig oregano; 2 pinches black pepper (or to taste); 2 pinches Celtic sea salt (or to taste)

Jump to Recipe

Mediterranean stew with chickpeas, eggplant (or aubergine as we call them), tomato, onion, garlic, some lemon and fresh herbs such as rosemary, oregano and sage. With stock of your choice. Chicken combines well and if you want to make the stew vegan you can use vegetable or mushroom.

Chickpeas

It’s best to make this dish with dried chickpeas. They need about an hour simmering. The eggplant gets wonderfully soft and tasteful by then. It becomes part of the sauce and blends with the tomatoes and stock.

Do chickpeas need to soak?

Yes, you will have to soak the chickpeas first. That takes at least 4 hours. So if you’re at home put them in water around lunch time. But you can also do that during your morning routine when you prepare to go to work or school.

Can I use canned chickpeas

Although I don’t recommend that, you can use canned chickpeas or peas in a pot. They are already cooked. Using precooked peas shortens the stewing time from an hour to fifteen minutes. By then, if fried for about 5 to 10 minutes, the eggplant will be soft enough to eat. But be sure to check. Nothing tastes worse than raw eggplant.

Chickpea stew with eggplant, tomato, sage, rosemary and oregano

ME (Marjolein Eikenboom)

Easy to make stew with chickpeas, eggplant, tomatoes, lemon and Mediterranean fresh herbs like sage, oregano and rosemary. It takes some time but is only needed for soaking and simmering the chickpeas. The actual cooking time (with you having to do something) is about 10 minutes.

Rate Pin Print

Prep Time 4

Cook Time 10

Simmer 1

Total Time 5 10

Free from beef, chicken, ferment, fish, grains, nightshade, nuts, peanuts, pseudograins, seeds

Diet medical medium, vegan

Keyword one pan, stew

Cuisine European, Italian

Course dinner

Servings portions

Calories 613

Equipment

large skillet with lid
grater
knife
bowl

Ingredients

¾ cup chickpeas 125 grams
1 eggplant
1 large red onion
4 cloves garlic
1 – 1½ cup tomatoes 200 – 250 grams
7 oz broth (chicken, vegetable, mushroom) 200 ml
2 sprigs rosemary
1 sprig oregano
2 pinches black pepper or to taste
2 pinches Celtic sea salt or to taste

Instructions

Soak the chickpeas in plenty of water for at least 4 hours. For example, before you go to work.
Chop the onion and fry in olive oil over low heat for at least 5 minutes until translucent.
Press the garlic and fry briefly together with the onions.
Wash the eggplant and cut into cubes. Add and bake with onions until they change colour.
Wash and zest the lemon. Squeeze out the juice. Add both the zest and the juice.
Wash the tomatoes, cut into pieces and add.
Deglaze with the stock.
Place the herbs loosely in the sauce. Add chili flakes, salt and pepper to taste
Reduce the heat, put the lid on the skillet and let it simmer for an hour.
If you like soft chickpeas you can extend by an hour. If you work with boiled chickpeas from a can or jar, 15 minutes is enough. But be sure the eggplant is fully cooked.
Remove the herbs from the pan. Stir everything briefly and allow the liquid to reduce over a higher heat if necessary.