Eggplant Chickpea Garbanzo Stew Recipe - Vegan Stew in One Pot!

🍆 Chickpeas, or garbanzo, beans have been grown and eaten in the Middle East for thousands of years.
🟢 Let me show you a recipe on how to use this ingredient to create a tasty and easy-to-make vegan stew.
In this recipe, I used roasted eggplants and mixed them with fried onions, red and green bell peppers, a can of drained chickpeas, and more.
The eggplant compliments this dish as an excellent source of antioxidants to add to the fiber, protein, and iron from the chickpeas.
This wholesome vegan recipe is quick and easy to make with very simple ingredients you can serve to the whole family.
Not only is it healthy, but it’s a one-pot recipe, so you can keep your kitchen tidy and maximize space if you only have one burner!

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📝 INGREDIENTS: (4 to 5 servings): 📝
▪️ 3 to 4 tablespoons Light Olive Oil for fry the veggies
▪️ 400g /4 Cups approx. Eggplant - chopped
▪️ 200g / 1 +1/2 Cup approx. Onion - thinly sliced/chopped
▪️ 200g / 1 +1/2 Cup approx. Red bell pepper - chopped
▪️ 200g / 1 +1/2 Cup approx. Green pepper - chopped
▪️ 1 Tablespoon Garlic - finely chopped - (4 to 5 garlic cloves)
▪️ 2 Cups / 1 Can (540ml can) Cooked Chickpeas
▪️ 1/4 Ground cumin
▪️ 1/4 Paprika
▪️ 1/4 Cayenne pepper
▪️ Salt to taste (I have added total 1+1/2 teaspoon of pink Himalayan salt)
▪️ 125ml / 1/2 cup Strained Tomatoes / Passata / Tomato Puree
▪️ 200g/ 1+1/4 Cup approx. Fresh Tomato - chopped
▪️ 125 ml / 1/2 Cup water

📝 GARNISH: 📝
▪️ Ground Black Pepper (I have added 1/2 teaspoon black pepper)
▪️ 1/2 cup / 20g Parsley - finely chopped
▪️ Drizzle of Olive oil (I have added 2 tablespoon of organic cold pressed olive oil)

ℹ️ METHOD: ℹ️
FRYING THE EGGPLANT: To a heated pan add 2 tablespoons of cooking oil, chopped eggplant, 1/2 teaspoon of salt and fry on medium high to high heat until it is nicely browned. We are trying to get rid of the moisture from the eggplant and roasting it at the same time so DO NOT cook on low heat otherwise the eggplant will turn mushy. Once roasted, remove from the pan and set aside.
To the same pan add 1 to 2 tablespoons of oil, onion, red and green bell pepper and fry on medium-high heat until the onion starts to caramelize/softens and the peppers are nicely fried and slightly charred.
Now add the cooked/drained chickpeas, chopped garlic, ground cumin, paprika, cayenne pepper, salt and fry the chickpeas on medium-high heat for another 3 minutes or until the chickpeas are nicely fried.
At any point if you notice the pan is getting over heated reduce the heat.
Add the strained tomatoes, roasted eggplant, fresh chopped tomatoes, water and mix well. Bring it to a boil and cover and cook on medium low heat for about 20 minutes. Once cooked uncover and turn the heat to medium high. Cook for another 2 minutes or until the stew slightly thickens. Turn off the stove and garnish with freshly ground black pepper, parsley and olive oil.
Mix well and serve it with your favorite kind of flatbread and a green side salad.

⚠️ IMPORTANT TIPS: ⚠️
- DO NOT fry the eggplant on low heat otherwise the eggplant will turn mushy
- Make sure to fry the onion, red and green bell pepper in enough oil (I added 2 tablespoons of oil) until it starts to caramelize/softens and the peppers are nicely fried and slightly charred. This process adds a of lot flavour to the dish so take the time and fry it well
- Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated reduce the heat

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