Ingredients

The following ingredients have 4 Servings
  • 1/4 cup olive oil
  • 1 1/2 pounds eggplant, (cut into 1-inch cubes)
  • 1 large onion, (diced)
  • 5 garlic cloves, (minced)
  • 1 tablespoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground coriander seed
  • 1/2 teaspoon red pepper flakes ((or to taste))
  • 2 cups vegetable broth
  • 2 (14 ounce or 400 gram) cans diced tomatoes
  • 1/4 cup tomato paste
  • 1 (14 ounce or 400 gram) can chickpeas, (drained and rinsed)
  • 4 ounces fresh spinach, (roughly chopped)
  • Salt and pepper, (to taste)

Instruction

  • Coat the bottom of a large pot with the oil and place it over medium heat.
  • Give the oil a minute to heat up, then add the eggplant and onion. Give everything a stir to coat the veggies evenly with the oil.
  • Cook the eggplant and onion for about 10 minutes, stirring frequently, until the eggplant is very tender.
  • Add the garlic, cumin, paprika, coriander, and red pepper flakes. Stir well and cook everything for about a minute, until the garlic becomes very fragrant.
  • Stir in the broth, tomatoes, tomato paste, and chickpeas. Raise the heat and bring the liquid to a boil.
  • Lower the heat and allow the stew to simmer for about 30 minutes, until the eggplant is very tender and the stew has thickened up a bit, stirring occasionally.
  • Stir in the spinach and cook the stew for about 3 minutes more, until the spinach has wilted.
  • Remove the pot from heat and season the stew with salt and pepper to taste.
  • Ladle into bowls and serve.