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
- 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.