Description
A hearty chickpea and vegetable ratatouille-style stew simmered in tomato and warming spices. This comforting vegan dish is rich, flavorful, and perfect served over quinoa or with toasted bread.
Ingredients
- 1 eggplant (cubed)
- 1/2 of 1 large onion (chopped)
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp salt
- 1/4 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 tbsp ground cumin
- 1/8 tsp cinnamon
- 1/2 tbsp paprika
- 2 zucchinis (diced)
- 2 large carrots (diced)
- 1 can (540 ml) chickpeas (rinsed and drained)
- 2 cups tomato puree
- 2 cups vegetable broth
- 1/4 cup fresh basil (chopped, optional)
Instructions
- Preheat the oven to 375 F. Spread the cubed eggplant on a large sheet pan, drizzle with olive oil, and toss with salt. Roast for about 25 minutes or until soft.
- In a large pan over medium heat, saute the chopped onion and minced garlic in olive oil until lightly browned and fragrant.
- Add oregano, red pepper flakes, cumin, cinnamon, and paprika. Stir in the diced carrots and zucchini and cook until the vegetables soften and the spices become fragrant.
- Add the chickpeas and roasted eggplant to the pan and stir to combine.
- Pour in the tomato puree and vegetable broth and mix well.
- Cover with a lid and simmer on low heat for 30 to 40 minutes, stirring occasionally, until the stew thickens.
- Remove the lid, stir in the fresh basil if using, and let the stew rest for a few minutes.
- Serve warm over quinoa or with toasted bread.
Notes
- Roasting the eggplant ahead of time helps deepen the flavor and prevents bitterness.
- If the stew becomes too thick, add a splash of vegetable broth or water while simmering.
- This stew stores well in the refrigerator for up to 4 days and flavors improve over time.
- Serve with quinoa, rice, or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roast and Simmer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
