Moroccan Eggplant with Garbanzo Beans

Savor the vibrant flavors of North Africa with this Moroccan Eggplant with Garbanzo Beans–a hearty, plant-based dish bursting with warming spices and wholesome ingredients. Tender eggplant cubes are sautéed to golden perfection, then simmered with protein-rich chickpeas in a fragrant blend of cumin, coriander, smoked paprika, and a hint of cinnamon. Sweetened lightly with honey (or maple syrup for a vegan twist) and brightened by fresh cilantro and a splash of lemon juice, this dish is as nutritious as it is comforting. Perfectly paired with fluffy couscous, nutty rice, or crusty bread, it’s a versatile, one-pot meal ready in just 45 minutes. Ideal for cozy weeknight dinners or meal prep, this Moroccan-inspired recipe is your new go-to for bold, satisfying, and healthy eating.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium eggplants
• 3 tablespoons olive oil
• 1 large yellow onion
• 4 garlic cloves
• 1.5 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 0.25 teaspoons ground cinnamon
• 1 can (15 oz) canned garbanzo beans (chickpeas), drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon honey (or maple syrup for vegan option)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Cut the eggplants into 1-inch cubes. Sprinkle with a little salt and set aside in a colander for 10 minutes to draw out excess moisture. Rinse, pat dry, and set aside.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the eggplant and cook, stirring occasionally, until it starts to soften and brown (about 7-8 minutes). Remove the eggplant and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 1 minute, until fragrant.

Step 4

Add the ground cumin, coriander, smoked paprika, and cinnamon to the skillet. Stir for 30 seconds to bloom the spices.

Step 5

Return the cooked eggplant to the skillet. Stir in the garbanzo beans, diced tomatoes, vegetable broth, honey (or maple syrup), salt, and black pepper. Bring to a simmer.

Step 6

Lower the heat, cover, and cook for 15 minutes, stirring occasionally, until the eggplant is tender and the flavors have melded together.

Step 7

Stir in the lemon juice and adjust seasoning if needed.

Step 8

Garnish with freshly chopped cilantro before serving. Serve warm with couscous, rice, or crusty bread.

Nutrition Facts

Serving size	(1912.7g)

Amount per serving	% Daily Value*
Calories	1318.6

Total Fat 55.6g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 4.7g
Cholesterol 0mg	0%
Sodium 4030.6mg	0%
Total Carbohydrate 183.0g	0%
Dietary Fiber 55.1g	0%
Total Sugars 68.7g
Protein 40.6g	0%

Vitamin D 0IU	0%
Calcium 502.1mg	0%
Iron 15.9mg	0%
Potassium 3785.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 11.6%

Carbs: 52.5%