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Chickpea and Eggplant Stew with Toum

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A heartwarming chickpea and eggplant stew topped with creamy, garlicky toum, perfect for cozy dinners.

Ingredients

Scale
  • 2 medium aubergines, diced
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper, to taste
  • Fresh herbs (parsley or cilantro) for garnish
  • For the toum:
  • 4 cloves garlic
  • 1/2 cup tahini
  • 1/2 cup olive oil
  • Juice of 1 lemon
  • Salt, to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and fragrant.
  2. Add the minced garlic and stir for another minute, being careful not to let it burn.
  3. Stir in the diced aubergines and cook for about 5 minutes until they begin to soften.
  4. Next, add the chickpeas, ground cumin, ground coriander, and salt and pepper to taste. Stir well.
  5. Pour in enough water to cover the ingredients. Bring to a simmer and let it cook for about 20-25 minutes until the aubergines are tender.
  6. While the stew is cooking, prepare the toum by blending garlic, tahini, olive oil, lemon juice, and a pinch of salt until smooth and creamy.
  7. Serve the stew hot, drizzled with the toum and garnished with fresh herbs.

Notes

This stew keeps well as leftovers and tastes even better the next day.

Nutrition

Find it online: https://us.recipesfood.org/chickpea-and-eggplant-stew-with-toum/

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