Vegan Hearty Aubergine Stew

Warm, comforting, and packed with flavor, this Vegan Hearty Aubergine Stew is the ultimate plant-based one-pot meal. Featuring tender chunks of sautéed aubergines (eggplants), nutrient-rich vegetables like carrots, zucchini, and red bell pepper, and protein-packed chickpeas simmered in a spiced tomato broth, this stew is a wholesome feast for the senses. A fragrant blend of cumin, coriander, and paprika gives it a warm, earthy aroma, while a handful of fresh spinach and parsley adds a vibrant finishing touch. Perfect for meal prepping or weeknight dinners, this vegan stew is easy to make in under an hour and serves up healthy, hearty goodness in every bowl.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium aubergines (eggplants)
• 3 tablespoons olive oil
• 1 large yellow onion
• 4 large garlic cloves
• 2 medium carrots
• 1 large red bell pepper
• 1 medium zucchini
• 28 ounces canned diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley
• 15 ounces canned chickpeas
• 2 cups baby spinach

Directions

Step 1

Start by preparing the aubergines (eggplants). Dice them into 1-inch cubes and set aside.

Step 2

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced aubergines and sauté for about 5-6 minutes until they soften and start to brown slightly. Remove the aubergines from the pot and set them aside.

Step 3

In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for about 3-4 minutes until translucent.

Step 4

Add the minced garlic, sliced carrots, and chopped red bell pepper to the pot. Cook for another 4-5 minutes, stirring occasionally.

Step 5

Stir in the zucchini, along with the canned diced tomatoes (including their juice) and the vegetable broth. Add the softened aubergines back into the pot.

Step 6

Season the stew with ground cumin, ground coriander, ground paprika, salt, and black pepper. Stir well to combine all the ingredients.

Step 7

Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for about 25 minutes.

Step 8

Rinse and drain the canned chickpeas before adding them to the stew. Stir them in and let the stew simmer for an additional 5 minutes.

Step 9

Finally, stir in the baby spinach and cook until it wilts, approximately 2-3 minutes.

Step 10

Remove the pot from heat and garnish the stew with freshly chopped parsley before serving. Enjoy your Vegan Hearty Aubergine Stew!

Nutrition Facts

Serving size	(3069.8g)

Amount per serving	% Daily Value*
Calories	1729.0

Total Fat 80.5g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 12.5g
Cholesterol 15.9mg	0%
Sodium 7794.2mg	0%
Total Carbohydrate 218.0g	0%
Dietary Fiber 69.7g	0%
Total Sugars 93.8g
Protein 49.4g	0%

Vitamin D 0IU	0%
Calcium 768.1mg	0%
Iron 20.4mg	0%
Potassium 6195.0mg	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: 40.4%

Protein: 11.0%

Carbs: 48.6%