Creamy Chickpea and Eggplant Stew

Shop Ingredients
Serves 4


3 tablespoons olive oil
1 large eggplant, diced into 3cm chunks
2 x 400g can chickpeas, drained and rinsed
1 x 400g can coconut cream
3 cloves garlic, minced
1 tsp cumin
1 tsp ground coriander
1 tsp oregano
1 tsp smoked paprika
1/2 teaspoon cinnamon
½ tsp salt
Extra Salt and pepper to taste
1 bunch coriander

To Serve:
Cooked rice
Pine nuts, toasted
Lemon wedges
Extra coriander leaves
Chilli oil, optional


This Creamy Chickpea & Eggplant Stew is a hearty and affordable plant-based dinner that’s ready in less than 30 minutes! Made with eggplant, chickpeas, coriander and a creamy coconut base, it’s rich, mildly spiced and the perfect cosy family dinner on the last of these cool Spring nights. It’s delicious served as-is, but also customisable with toppings – I love to jazz it up with a squeeze of lemon, some pine nuts and yogurt to finish. If you like a bit of heat, you can also add some chilli oil. Serve it with your carb of choice – white rice and mashed potato are excellent options – or soak up the sauce with some slices of crusty grilled sourdough for a wholesome,  comforting dinner. Leftovers will keep in the fridge for up to 3 days and it reheats well on the stove or in the microwave (mix through an extra splash of water if the sauce thickens too much when reheated). Enjoy! Recipe contributed by Glow Diaries

Creamy Chickpea & Eggplant Stew

In a large pot, heat olive oil over medium heat. Add the diced eggplant and sauté until softened and golden brown, about 8-10 minutes.

Add the drained chickpeas, minced garlic, herbs and spices, salt, and pepper to the pot. Stir to combine and cook for 3-5 minutes until fragrant. If spices begin to stick to the pan, add a drizzle of extra oil or a tiny splash of water.

Add the coconut cream and most of the fresh coriander (reserve some for garnish). Stir to combine, and leave on heat until it begins to simmer, then turn off heat. (Don’t leave it for too long otherwise I find the coconut cream thins out). Taste and season with salt and pepper if desired.

Serve over rice. Top with toasted pine nuts, a squeeze of lemon, yogurt, extra coriander, chilli oil (optional).








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Recipe by Glow Diaries


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