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Gluten Free, Mains, Recipes  /  December 15, 2021

Smoky Eggplant, Mushroom, and Chickpea Stew

’Tis the season of soup and stew supremacy. Here’s some smoky eggplant, mushroom, and chickpea stew that is tomato-based with deep smoky flavors. It’s easy to put together and perfect for serving with toasted bread during cozy season!

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Here’s some smoky eggplant, mushroom, and chickpea stew that is tomato-based with deep smoky flavors. It's a simple, healthy, and cozy meal!

This smoky eggplant, mushroom, and chickpea stew was born from what I had in the fridge the week before coming home for the holidays. But the combo ended up working very well, so here we are. The eggplant and mushrooms offer some juiciness and chewiness, the soft chickpeas make it a complete meal, and the tomato base makes it as comforting as tomato soup, but it’s still substantially different from tomato soup.

How to Make this Smoky Eggplant, Mushroom, and Chickpea Stew

Salt the eggplant for an hour.

I got this tip from Laura Wright of The First Mess on this recipe. She salts the eggplant because it reduces bitterness and improves texture, allowing the eggplant to turn crisp, yet silky. It seems like a lot of salt, but you can just brush off any excess salt before frying the eggplant.

Lightly fry the eggplant.

You could also just add the eggplant while making the base of the stew, but I find that giving a star ingredient like eggplant some time on it’s own helps!

Here’s some smoky eggplant, mushroom, and chickpea stew that is tomato-based with deep smoky flavors. It's a simple, healthy, and cozy meal!

Make the flavor base.

You’ll need onion, garlic, cumin, coriander, red chili powder, smoked paprika, pepper, and canned tomato paste. You could also process 2 tomatoes to make 1 cup of tomato paste, but know that the tomato flavor won’t be as strong. Canned tomato paste is super concentrated since its made from cooking tomatoes down for several hours and forming a thick paste!

Add the veggies and chickpeas.

Now it’s time to add some cremini/button mushrooms, the eggplant, and canned chickpeas. Add water (or vegetable broth if you have one you really like) and simmer for 15 minutes, or until the mushrooms are cooked. You could also use chickpeas pressure cooked from dry chickpeas; I usually prefer that but didn’t soak any chickpeas the night before making this.

Finish with liquid smoke.

Liquid smoke is a flavoring made from condensing the smoke from burning wood. It’s such a cool concept and it sounds fancy, but it’s actually super affordable! Here is the one I used. You can find liquid smoke at pretty much any grocery store.

Here’s some smoky eggplant, mushroom, and chickpea stew that is tomato-based with deep smoky flavors. It's a simple, healthy, and cozy meal!
Here’s some smoky eggplant, mushroom, and chickpea stew that is tomato-based with deep smoky flavors. It's a simple, healthy, and cozy meal!

Smoky Eggplant, Mushroom, and Chickpea Stew

This smoky eggplant, mushroom, and chickpea stew is tomato-based with deep smoky flavors. It's easy to put together and perfect for serving with toasted bread during cozy season!
Print Recipe Pin Recipe
Cook Time 45 mins
Eggplant Resting Time 1 hr
Course Main Course, Soup

Ingredients
  

  • 1 large eggplant
  • 1 tbsp sea salt
  • 3 tbsp olive or avocado oil, divided
  • ½ red onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp red chili powder
  • ½ tsp black pepper
  • ½ cup canned tomato paste
  • 5-7 cremini mushrooms *approximately 1.5 cups when quartered
  • 1 15 oz. can of chickpeas
  • 2¼ cups water
  • 1 tbsp lemon juice
  • ¼ tsp liquid smoke *optional
  • salt as needed
  • sourdough bread *for serving

Instructions
 

  • Cut the eggplant into 1-inch cubes. Place the cubes in a colander and toss with 1 tablespoon of salt.* Let it sit in the sink for an hour, but at least 30 minutes will also be ok if you're crunched for time. After the hour has passed, wipe off any excess salt.
  • Heat 2 tablespoons of oil in a soup pot or saucepan over medium heat. Add the eggplant and cook until it is fork tender and golden. Stir frequently to ensure even cooking. Place the eggplant on a plate lined with a paper towel.
  • Add another tablespoon of oil to the pot or saucepan. Add the onion and cook until it starts to turn translucent, so about 5 minutes. Then add garlic and stir for another 2 minutes. Add the cumin, coriander, smoked paprika, chili powder, and pepper. Stir for 30 seconds-1 minute, but add 1 tablespoon of the tomato paste if the spices stick to the pot too much. Add the canned tomato paste. Stir and cook for 3-4 minutes.
  • Cut 3-4 of the mushrooms into eighths by quartering them and then cutting the quarters in half. Mince the rest of the mushrooms to add a fun texture. Add the mushrooms to the pot and cook for about 4 minutes over medium heat.
  • Add the eggplant and chickpeas. Stir for a few minutes before adding 2¼ cups of water. Increase heat to medium-high. Once it starts to bubble, reduce heat to low, cover, and simmer for 15 minutes or until the mushrooms are fully cooked.
  • Finish with lemon juice and liquid smoke. Serve on its own or with toasted bread.

Notes

*This tip is from Laura Wright’s recipe, so you can read more about it here.
Keyword chickpeas, eggplant, mushrooms, soup, stew

If you like this smoky eggplant, mushroom, and chickpea stew you may also enjoy these cozy recipes:

Creamy Cauliflower Soup

Butternut Squash Red Lentil Curry

Chana Masala

Tags

  • chickpea
  • eggplant
  • soup

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6 comments

  • Anisha Chandra
    May 28, 2024

    Oops, sorry that wasn’t included! It should serve ~ 3, maybe 4 as a side.

  • Anonymous
    March 7, 2024

    How many people does this serve? Looking forward to trying!

  • Anisha Chandra
    January 30, 2024

    Haha so glad to hear you liked it! 🙂

  • Lee Evans
    January 29, 2024

    Thank you so much for sharing this! I followed the recipe to the letter and it tastes delicious! I think I will use a bit less water next time, only because it seemed a cross between soup and stew!!
    I’m a 77 year old man – so if I could do it anyone can!!🤣

  • Anisha Chandra
    September 17, 2022

    Oooh this one sure is perfect as we enter fall! Happy you enjoyed it 🙂

  • Stephanie
    September 17, 2022

    This was so yummy!! I’ll be putting this in my weekly rotation through the coming cooler months – it’s also a perfect recipe springboard — we could easily play with spices, different veggies, etc. Thanks for sharing!

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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