Eat For Your Health: Roasted Eggplant and Chickpea Stew (V, GF)

(egg)Plant yourself down for some stew...

Eggplant and Chickpea Stew

I made this hearty stew for my mother's retirement dinner.  The recipe is adapted from Veganomicon. There are a lot of moving parts to get the timing right, but a lot of the time is inactive.  It was well worth the effort- perfect winter weather crowd pleaser. I served it with a green salad. This recipe dishes up 4-5 servings.  Whenever I am cooking something like this I keep vegetable broth on hand to add to the soup pot (in place of more oil) in case things look like they are drying up too much.  I added it to the ingredient list, although you may or may not need it.  I ended up using just a few splashes.  

Fun fact: Did you know that ground coriander and cilantro are one and the same?

Time: About 1 hour, 20 minutes

What you need:

  •  1/4 cup coconut oil (roughly)
  • 1 large eggplant
  • 4 large cloves garlic
  • 2 red bell peppers, stems and seeds removed
  • 1 white onion, finely chopped
  • 1/2 cup dry white wine
  • 2 teaspoons dried tarragon
  • 1 teaspoon dried thyme
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1 teaspoon unrefined sea salt or Himalayan salt
  • 2 bay leaves
  • 1 (28-ounce) can whole peeled tomatoes (unsalted, organic variety is best)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • Vegetable broth (low sodium)

Other props: two large, rimmed baking sheets, baking parchment paper, large pot, paper bag. 

What you do:

  1. Preheat oven to 450 F
  2. Half the eggplant lengthwise and then slice into 1/2 inch slices
  3. Line two rimmed baking sheets with baking parchment and brush the parchment with a small amount of the coconut oil.  If you have a pastry brush, great.  I just used a paper towel.
  4. Lay the eggplant slices on the baking sheets and brush or the tops with coconut oil. Leave a little room on one pan for the peppers.
  5. Brush the outsides of the peppers with coconut oil and place them cut side down on the pan.
  6. Remove the papery skins from the garlic and place all of the cloves on one of the pans as well.
  7. Roast both pans in the oven for about 25 minutes, then remove them from the oven and place the red peppers in a paper bag and close up the bag (so that the pepper skins steam off).  You can remove the garlic from the pans at this point as well as set aside. 
  8. Flip the eggplant pieces (which should be starting to brown) on the pan, brush a little oil on any pieces that look dry and shove back in the oven for an additional 15 minutes. 
  9. Preheat a large soup pot over medium-high heat on the stovetop. 
  10. Salute the onions in 1 tablespoon of coconut oil for 10-12 minutes, until lightly browned. I added a splash of vegetable broth after a few minutes.
  11. The eggplant should be finishing up right around the time you are done with the onions, so remove that from the oven and set aside.
  12. Squeeze each roasted garlic clove into the soup pot and sauté for another 2 minutes.  
  13. Add the white wine and herbs and cook for 5 more minutes.
  14. Add tomatoes, tearing up each with your hands before adding to the pot.  Also add the remaining juice from the tomato can.
  15. Add the eggplant to the pot and mix well- crushing up that eggplant.
  16. Remove the peppers fro the bag and peel away the skin.  No biggie if you can't get it all.
  17. Cut the peppers into bite-sized pieces and add to the soup pot along with he rinsed chickpeas. 
  18. Lower the heat and simmer for 20 minutes, stirring occasionally.
  19. It's done!  Spoon, chew, feel the warmth, repeat. 
Eggplant and Chickpea Stew