Vegan Spiced Chickpea Stew with Baby Aubergines

If you’ve ever longed for a meal that’s soul-warming and intensely fragrant, this dish ticks every box. It’s delicious; a celebration of flavour, comfort, and simple nourishment. The combination of protein-rich chickpeas and tender baby aubergines, all simmered in a blend of Middle Eastern spices, creates a stew that’s as satisfying as it is wholesome. Each spoonful is layered with cinnamon, cumin, coriander, and a touch of chilli, making your kitchen smell like you’ve travelled to a bustling spice market.

I love this stew because it doesn’t compromise: it’s hearty enough to satisfy on chilly evenings, full of plant protein to keep you energised, and adaptable for most diets (apart from keto and some restrictive IBS diets). Even committed omnivores will find themselves returning for a second helping.

Who knew vegan food could be this exquisite?

There’s something joyous about sharing a recipe that invites improvisation. Add your own twist: crunchy pomegranate seeds, roasted nuts, or a dollop of garlic-and-cumin-infused coconut yoghurt. Why not make it your own and post a photo below? Did you try a different spice blend, or serve it with a side of warm pita, aromatic rice, buckwheat, or quinoa? Leave a comment and let the community know. Vegan cooking is about creativity and connection, and your version of this dish could inspire someone else!

Serving suggestion

RECIPE

Serves 4

Preparation time: 20 minutes
Cooking time: 25 minutes

​Ingredients:
2 tbsp olive oil 
2 medium red onions, thinly sliced
3 garlic cloves, crushed (not puréed)
250 g dry chickpeas
(or 2 tins of cooked chickpeas)
6-8 baby aubergines, cut into halves, lengthwise
4-inch piece of leek, finely diced
4 stocks of celery, finely diced
2 medium carrots, finely diced
2 medium sweet potatoes, diced (1-2-inch pieces)
640 ml passata (rustic or fine)
400 ml vegetable stock
6-8 baby aubergines, cut into halves, lengthwise
(or 2 regular aubergines, diced into chunks of 2-3 inches)
1 bunch of coriander (chopped, sprinkled over the top)
Pomegranate seeds (optional)
Grated lemon rind (optional)

​Spice Mix:
2 tbsp olive oil
2 tsp za’atar
2 tsp sumac 
1 tsp ground cumin
​1 tsp ground coriander 
1/2 tsp smoked paprika
1/2 tsp ground cinnamon
1/4 tsp Turmeric
​1 Garlic clove
3 tbsp Sesame Seeds
1 tbsp Black Sesame Seeds
1 tsp chilli powder or flakes (optional)
​Salt/Pepper

​Method:

1. Rehydrate the chickpeas overnight. When you are ready to use them, drain and soak again for 20 minutes with a tsp of bicarbonate. Then drain again and rinse thoroughly.

2. In a mortar or a food processor, blend all the spices with salt and pepper. Once you have a smooth paste, mix in the sesame seeds with a spoon.

3. Warm up an enamel cast-iron shallow pan and gently fry the spice mix over low-medium heat. Do not burn it, or it will get very bitter. (Do not wash the equipment yet!)

4. Add the prepared vegetables: carrots, celery, onions, garlic, and leeks. Stir in the spice mix, and place the lid on. Leave to melt gently for 5-10 minutes, stirring occasionally, until the onions have softened. Ensure the mix doesn’t burn at the bottom of the pan.

5. At the same time, bring the vegetable stock to the boil.

6. Add the chickpeas to the pan, stir well to combine all the spices, and cover with the hot stock. Add the passata (you can use chopped tomatoes in juice, but not from a tin, as they are notoriously contaminated with BPA and heavy metals). Cook for 45-60 minutes. If you use tin chickpeas, the cooking time will be considerably reduced (only 5-10 minutes).

7. While the stew is simmering gently, grill the baby aubergines. Once cooked, pour a little of the oil from the mortar or food processor bowl you used for the spice mix into a small bowl, then use it to brush the flesh of the aubergines. Set aside and cover with a plate.

8. Check the chickpeas are thoroughly cooked but still retain a bit of a crunch.

9. If desired, add a zest of lemon and scatter fresh coriander or mint over the stew. Taste, adjust seasoning, and finish with pomegranate seeds for a burst of colour and sweetness.

10. Serve hot. Ladle into bowls over rice, bulgur, buckwheat, or quinoa, or simply with warm flatbread (use it to dip into the sauce — yum!).