Afghan Eggplant Chickpea Stew

This Afghan eggplant chickpea stew brings together some classic Afghan-inspired flavors. So much flavor with every bite! We enjoy served over brown rice or quinoa and topped with a sprinkle of ground sumac. Try alongside these Easy Homemade Afghan Greens or Afghan Pumpkin Stew for a cultural experience that is anything but boring.

Afghan Eggplant Chickpea Stew

Afghan Eggplant Chickpea Stew

This Afghan eggplant chickpea stew is loaded with middle-eastern flavor. The delicate juicy eggplant is swimming in zesty herbs and tomatoes and finished with a splash of lemon.
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Cook Time 40 mins
Course Stew
Cuisine Afghan


  • 4 small or 1 large eggplant , thick skin or large seeds removed if desired, and chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic
  • 1 small onion , chopped
  • 2 stalks celery , chopped
  • 1 inch ginger root , peeled and minced
  • 1 fresh turmeric root , peeled and minced (or sub 1 1/2 teaspoons dry)
  • 1 recipe for Baharat Seasoning (see Instructions below)
  • 2 cans chickpeas , rinsed and drained
  • 1 jar (14.5 ounces) diced tomatoes
  • 1/2 cup vegetable broth
  • 1 tablespoon chili sauce
  • 1 lemon , juiced
  • 1/4 cup pine nuts
  • 1/2 cup fresh cilantro
  • Ground sumac , optional


  • To soften eggplant, add chopped pieces to microwave-safe dish. Sprinkle with water lightly. Cover with microwave safe lid or plastic wrap. Microwave for 6 minutes. Set aside to cool slightly.
  • Heat oil over medium heat. Saute onion, garlic, celery, turmeric and ginger for 3 minutes.
  • Stir in Baharat seasoning, prepared using my Baharat Spice Blend recipe. Saute 1 minute.
  • Add in tomatoes, chickpeas, eggplant and broth. Bring to boil. Reduce heat and simmer for 20 minutes covered, followed by 10 minutes uncovered.
  • Stir in chili sauce, lemon juice, pine nuts and fresh cilantro.
  • Serve sprinkled with ground sumac if desired.
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