Turkish Chickpea and Eggplant Stew (Nohutlu Patlıcan)
Savor the rich flavors of the Mediterranean with this hearty Turkish Chickpea and Eggplant Stew. Packed with nutritious ingredients and aromatic spices, it's a perfect comfort dish for any dinner table.
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Measuring cups and spoons
- Paper towels
Ingredients
- 2 medium eggplants (aubergines), cubed (approx. 1 lb / 450 g)
- 1 can chickpeas (15 oz / 425 g), drained and rinsed
- 1 large onion, finely chopped (approx. 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 red bell pepper, diced (approx. 5 oz / 140 g)
- 2 medium tomatoes, diced (approx. 1 lb / 450 g)
- 3 tbsp olive oil (45 ml)
- 2 tsp ground cumin (4 g)
- 1 tsp smoked paprika (2 g)
- 1/2 tsp ground cinnamon (1 g)
- 1/4 tsp cayenne pepper (0.5 g), optional for heat
- 2 cups vegetable broth (480 ml)
- 1 tbsp tomato paste (15 g)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
- 1 lemon, cut into wedges for serving
Instructions
- Prep the Eggplant: Begin by salting the cubed eggplant and letting it sit for about 10 minutes. This helps to remove any bitterness. Rinse the eggplant under cold water and pat dry with paper towels.
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent, about 3-4 minutes.
- Add Spices: Stir in the ground cumin, smoked paprika, ground cinnamon, and cayenne pepper, and cook for an additional minute until the spices are fragrant.
- Cook Eggplant: Add the eggplant cubes to the pot and sauté for about 5 minutes, or until they start to soften.
- Combine Ingredients: To the pot, add the diced red bell pepper, tomatoes, chickpeas, vegetable broth, and tomato paste. Season with salt and pepper to taste.
- Simmer Stew: Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 30-35 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
- Garnish and Serve: Once the stew is done, check for seasoning and adjust if necessary. Serve hot, garnished with fresh parsley and lemon wedges on the side.
Notes
For a richer flavor, you can roast the eggplants in the oven at 400°F (200°C) for 20 minutes before adding them to the stew.
This dish can be stored in the refrigerator for up to 3 days and reheats beautifully, making it an excellent option for meal prep.
Serve with a side of rice, bulgur, or warm crusty bread to soak up the delicious sauce.