Rich & creamy Chickpea & Eggplant Coconut Stew that is layered with flavor and simple to make.
This Chickpea & Eggplant Coconut Stew is filled with flavors of cumin, coriander, garlic, ginger, and coconut. It contains chickpeas and roasted eggplant that makes for a dish that is oh so delicious!
I am absolutely obsessed with this dish. Just one spoonful of this Chickpea & Eggplant Coconut Stew packs a whole bunch of flavor.
This dish contains extra flavor boosters, such as lots of smoked paprika, dried oregano, balsamic vinegar, and chipotle in adobo for some added heat.
How to make Chickpea & Eggplant Coconut Stew:
Roast the eggplant
- Preheat the oven to 450°F. While the oven is preheating, add the diced eggplant to a large baking sheet. Sprinkle over ~½ tsp kosher salt, making sure each piece gets topped. Let eggplant sit for 10 minutes. You will notice water droplets forming on the eggplant. Blot each piece with a paper towel to remove excess moisture. Toss with olive oil, ½ tsp kosher salt, and few turns of freshly cracked black pepper. Roast for 30 minutes, tossing halfway through. Set aside.
Prepare the stew
- In a large skillet over medium-high heat, add the whole spices. Toast for ~30-45 seconds until very fragrant and the mustard seeds start popping. Remove from heat and add to a mortar. Crush the seeds with the pestle as best you can until finely ground. Set aside.
- Heat the skillet back up to medium-high and add 2 tbsp olive oil. Once hot, add the onion and a pinch of kosher salt. Saute for 5-6 minutes until softened and translucent. Stir in garlic and ginger and cook for 1 minute more. Add tomato paste and a splash of the vegetable broth and cook for 2-3 minutes until tomato paste has darkened in color. Stir in ground spices, paprika, oregano, balsamic vinegar, chipotle in adobo, and adobo sauce. Cook for 2 minutes to mend the flavors, stirring frequently to prevent burning.
- Pour in broth and chickpeas. Bring to a low boil, reduce heat, and simmer for 10 minutes. Add roasted eggplant and coconut milk and cook until warmed through (about 3-4 minutes). Season with salt to taste (I added about ¾ tsp kosher salt).
- Finish dish with a squeeze of lime juice and top with fresh cilantro. Serve stew with brown rice, jasmine rice, or quinoa. Enjoy!
Why you’ll love this Chickpea & Eggplant Coconut Stew:
- Layer with rich & complex flavors.
- Easy & simple to make.
- 100% plant-based, high in fiber, and protein.
- Perfect meal prep recipe! Highly recommend pairing with your favorite grain (brown rice, quinoa, jasmine rice, etc).
Frequently Asked Questions:
Can I use ground spices instead of whole?
Yes, but I highly recommend using whole if you can. It will add much more flavor if you toast whole spices then grind them. If you have to use ground, I suggest using 3/4 tsp ground for each 1 tsp whole.
Is this dish spicy?
Not really. I would say it’s a 2 out of 5 for spice level. The chipotle in adobo doesn’t add too much spice, moreso a smoky flavor. If you are more sensitive to spice, I suggest not adding the whole chipotle in adobo and just using the sauce.
Is this recipe freezer-friendly?
Yes! Make sure to cool the curry (not room temp, but not too hot to touch), transfer to an airtight container or ziploc bag, and freeze for up to 1 month. Reheat on the stovetop until defrosted and warm.
If you’re looking for more delicious warming winter recipes, you’ll also love this Creamy Vegan Potato Leek Soup, this Butternut Squash and Chickpea Coconut Curry, and this Pasta with Cherry Tomatoes, Olives, & Capers.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Rich & creamy Chickpea & Eggplant Coconut Stew that is layered with flavor and simple to make.
- 1 medium eggplant, cut into ¼" cubes
- 1 tbsp extra-virgin olive oil
- 1 tsp kosher salt, divided
- Freshly cracked black pepper, to taste
- 1 tsp whole coriander seed
- 1 tsp whole cumin seed
- ½ tsp whole mustard seed
- 2 tbsp extra-virgin olive oil
- 1 medium white onion, diced
- 2 cloves garlic, finely minced
- 1-inch thumb ginger, finely minced
- 2 tbsp tomato paste
- 2 ½ tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp balsamic vinegar
- 1 chipotle in adobo, finely chopped
- 1 tsp adobo sauce (from canned chipotle in adobo)
- 1-15 oz. can chickpeas, drained and rinsed
- 1 ½ cups low-sodium vegetable broth
- ½ cup full-fat coconut milk
- Kosher salt
- Squeeze of lime juice, or to taste
- Fresh cilantro
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Preheat the oven to 450°F. While the oven is preheating, add the diced eggplant to a large baking sheet. Sprinkle over ~½ tsp kosher salt, making sure each piece gets topped. Let eggplant sit for 10 minutes. You will notice water droplets forming on the eggplant. Blot each piece with a paper towel to remove excess moisture. Toss with olive oil, ½ tsp kosher salt, and few turns of freshly cracked black pepper. Roast for 30 minutes, tossing halfway through. Set aside.
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In a large skillet over medium-high heat, add the whole spices. Toast for ~30-45 seconds until very fragrant and the mustard seeds start popping. Remove from heat and add to a mortar. Crush the seeds with the pestle as best you can until finely ground. Set aside.
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Heat the skillet back up to medium-high and add 2 tbsp olive oil. Once hot, add the onion and a pinch of kosher salt. Saute for 5-6 minutes until softened and translucent. Stir in garlic and ginger and cook for 1 minute more. Add tomato paste and a splash of the vegetable broth and cook for 2-3 minutes until tomato paste has darkened in color. Stir in ground spices, paprika, oregano, balsamic vinegar, chipotle in adobo, and adobo sauce. Cook for 2 minutes to mend the flavors, stirring frequently to prevent burning.
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Pour in broth and chickpeas. Bring to a low boil, reduce heat, and simmer for 10 minutes. Add roasted eggplant and coconut milk and cook until warmed through (about 3-4 minutes). Season with salt to taste (I added about ¾ tsp kosher salt).
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Finish dish with a squeeze of lime juice and top with fresh cilantro. Serve stew with brown rice, jasmine rice, or quinoa. Enjoy!
