Eggplant, Chickpea and Tomato Stew

This recipe was inspired by Claudia Roden’s beautiful cookbook Arabesque; it is so flavorful and is lovely with za’atar flatbread or pita. We are having a Middle Eastern cooking theme this March in conjunction with our friends Mike & Jackie (fantastic cooks, btw!!!) so it’s been fun to try some different things. The plan is to get together after we are fully vaccinated and cook our favorites together. Tomorrow… homemade harissa!
1 medium eggplant, peeled and diced (roughly 1/2″ dice)
3 garlic cloves, roughly chopped
1 t sugar
2 pints cherry tomatoes
1 1/2 T pomegranate molasses
14 oz. can chickpeas, drained
chopped parsley
Preheat oven to 425ยบ; toss tomatoes and eggplant onto a rimmed baking half sheet pan and drizzle generously with olive oil. Salt and pepper as well- don’t be stingy. Roast for 20-23 minutes or until everything looks nicely roasted and charred. Meanwhile in a large saucepan, heat the garlic and 1 T EVOO just until the garlic starts to color and add the chickpeas. When the vegetables are out of the oven, add them as well and simmer for 5 minutes or so. Garnish with the chopped parsley. 
I also served it with labna (Middle Eastern yogurt) mixed with sumac as well as flatbread. It was not only delicious but super easy as well.


Leave a Comment

Your email address will not be published. Required fields are marked *