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!
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.