Vegan Hearty Eggplant Stew

Warm your soul with this comforting Vegan Hearty Eggplant Stew, a vibrant and nourishing dish packed with wholesome vegetables and bold spices. Tender eggplant, zucchini, and carrots are simmered alongside protein-rich chickpeas in a fragrant tomato broth infused with cumin, smoked paprika, and a hint of cinnamon for a subtle warmth. This one-pot wonder is not only delicious but also incredibly easy to make, ready in just over an hour with minimal prep time. Perfect for cozy weeknight dinners or meal prep, this hearty stew is best served hot with a sprinkle of fresh parsley and a side of crusty bread or fluffy rice. Gluten-free, plant-based, and brimming with flavor, this recipe is a must-try for vegans and non-vegans alike!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 medium eggplant
• 3 tablespoons olive oil
• 1 large onion
• 4 cloves garlic
• 1 large red bell pepper
• 1 medium zucchini
• 2 medium carrot
• 14 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 0.5 teaspoon cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 15 ounces chickpeas
• 0.25 cup chopped parsley

Directions

Step 1

Start by prepping the vegetables: cube the eggplant, finely chop the onion and garlic, cut the red bell pepper into strips, slice the zucchini into half-moons, and peel and chop the carrots.

Step 2

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion becomes translucent, about 5 minutes.

Step 3

Stir in the cubed eggplant, red bell pepper, zucchini, and carrots. Cook for about 10 minutes, stirring occasionally, until the vegetables have softened.

Step 4

Add the canned diced tomatoes, tomato paste, and vegetable broth to the pot. Stir in cumin, coriander, smoked paprika, cinnamon, salt, and black pepper.

Step 5

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 20 minutes, stirring occasionally.

Step 6

Drain and rinse the chickpeas, then add them to the pot. Continue to simmer the stew for another 15 minutes, allowing the flavors to meld.

Step 7

Once the stew is cooked, taste and adjust the seasoning if necessary. Stir in the chopped parsley just before serving.

Step 8

Serve the hearty eggplant stew hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(3459.2g)

Amount per serving	% Daily Value*
Calories	2171.8

Total Fat 78.0g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 11.2g
Cholesterol 7.9mg	0%
Sodium 8288.0mg	0%
Total Carbohydrate 314.6g	0%
Dietary Fiber 96.3g	0%
Total Sugars 117.8g
Protein 78.1g	0%

Vitamin D 0IU	0%
Calcium 777.4mg	0%
Iron 28.7mg	0%
Potassium 7905.8mg	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: 30.9%

Protein: 13.7%

Carbs: 55.4%