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A hearty one-pot Mediterranean stew made with eggplant, chickpeas, and vibrant spices. Wholesome, comforting, and perfect for make-ahead meals.
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 40 minutes
How Many Servings?
4–6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 medium eggplant, peeled and cut into cubes | |
| 3 medium size Yukon Potatoes peeled and cut into cubes | |
| 15 oz garabanzo beans | |
| 1 onion chopped | |
| 3 garlic cloves sliced | |
| 1 small whole jalapeno | |
| 2 cups tomatoes puree | |
| 1 tablespoon tomato paste | |
| 2 cups fresh spinach roughly chopped | |
| 5 tablespoons olive oil | |
| salt and pepper to taste | |
| 1 teaspoon Aleppo pepper | |
| 1 teaspoon cumin | |
| I teaspoon Turmic | |
| 1 cup water |
Preparation
1
Roast the Potatoes and Eggplant
Preheat your oven to 400°F (200°C). Toss the cubed potatoes and eggplant with a drizzle of olive oil and spread them out on a baking sheet. Roast for 20 minutes, flipping halfway through, until golden and tender.
Preheat your oven to 400°F (200°C). Toss the cubed potatoes and eggplant with a drizzle of olive oil and spread them out on a baking sheet. Roast for 20 minutes, flipping halfway through, until golden and tender.
2
Build the Stew and Bake
In a cast iron skillet or oven-safe pan, heat a drizzle of olive oil over medium heat. Add the chopped onion, garlic, and jalapeño. Sauté for about 3 minutes until soft and fragrant. Stir in the turmeric, cumin, and Aleppo pepper, coating the aromatics in the spices. Add the tomato paste, follow with the 2 cups of the tomatoe sauce then 1 cup of water, let the sauce simmer for 5 minutes.
In a cast iron skillet or oven-safe pan, heat a drizzle of olive oil over medium heat. Add the chopped onion, garlic, and jalapeño. Sauté for about 3 minutes until soft and fragrant. Stir in the turmeric, cumin, and Aleppo pepper, coating the aromatics in the spices. Add the tomato paste, follow with the 2 cups of the tomatoe sauce then 1 cup of water, let the sauce simmer for 5 minutes.
3
Combine, Bake & Finish
Stir in the chickpeas, roasted potatoes, and eggplant. Gently fold in the fresh spinach until wilted. Cover the skillet and bake at 400°F (200°C) for 20 minutes. Uncover and bake for another 10 minutes to allow the top to slightly caramelize. Finish with a sprinkle of fresh parsley before serving.
Stir in the chickpeas, roasted potatoes, and eggplant. Gently fold in the fresh spinach until wilted. Cover the skillet and bake at 400°F (200°C) for 20 minutes. Uncover and bake for another 10 minutes to allow the top to slightly caramelize. Finish with a sprinkle of fresh parsley before serving.