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Spicy Aubergine & Chickpea Stew Recipe

Versions of his healthy aubergine and chickpea stew are enjoyed around Southern Europe, the Middle East and North Africa. It is a recipe that can also be enjoyed by vegetarians and vegans and can be served as a main course or as a meze.
Course Vegetarian
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 420kcal
Author Turkey's For Life


  • Large saucepan
  • Frying pan
  • Pestle & mortar


For The Aubergine & Chickpea Stew

  • 3 large aubergines cut into bite-sized chunks
  • 3 x 400g tins chopped tomatoes
  • 1 tin chickpeas 800g tin (400g drained)
  • large onions peeled & sliced into half moons
  • 3 cloves garlic peeled & grated
  • 1 small cinnamon stick
  • 1 tsp cumin seeds toasted & ground
  • 1 tsp coriander seeds toasted & ground
  • 1 tsp chilli flakes or chilli powder
  • 3 tbsp sunflower oil for frying
  • salt & pepper to season

For The Garnish

  • large onion peeled & sliced into very thin half moons
  • 2 cloves garlic peeled & very thinly sliced
  • 1 handful parsley or coriander, roughly chopped
  • 1 tbsp sunflower oil for frying


For The Aubergine & Chickpea Stew

  • On a low to medium heat, gently heat your oil in a deep saucepan and add your onions.
  • Stir them around for 3-4 minutes until they start to sweat and then add your garlic.
  • Continue to sauté until your onions have softened.
  • Meanwhile, place a small frying pan on the heat and toast your ground cumin and coriander seeds for 2 minutes until they release their aroma. Give them a quick pounding with a pestle and mortar.
  • Now add your pounded spices, cinnamon, chilli and salt & pepper to the pan and stir.
  • Turn up the heat to high and add your aubergines.
  • Stir for a couple of minutes until they are coated with the oil and spices and they are starting to cook.
  • Now add your tomatoes to the pan, stir them around, bring to the boil.
  • Drain your chickpeas and add them to the pan.
  • Mix in the chickpeas, cover the pan and simmer on a low heat for 20 minutes or so until your aubergines are soft.
  • Remove from the heat, pour into a serving bowl and allow to cool to around room temperature.

For The Garnish

  • When you are ready to serve your aubergine and chickpea stew, prepare your garnish.
  • Heat your oil in a small frying pan on a high heat.
  • Add your onion and garlic, stir and fry until dark and crispy.
  • Sprinkle your fresh herbs over the top of your stew, followed by the crispy garnish and serve.


  • As with all of our recipes, the calorie count for our aubergine & chickpea stew is approximate and is based on the stew and the garnish without accompaniments. Calories are per serving, based on four servings.
  • In the recipe, we have used tinned tomatoes. However, if we make this dish in summer, we use 4 of the large ripe summer tomatoes that are so common in this area of Turkey.
  • 3 large aubergines is approximately 700 -800g in total.
  • You can enjoy your aubergine and chickpea stew as a main meal or as a meze (you will get more servings if it is served as a meze.)
  • If we have it as a main meal, we serve it with rice or bulgur wheat pilaf.
  • We like to eat this dish lukewarm or at room temperature but you can serve it hot if you wish.