Eggplant & chickpea tomato pot
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Tender eggplant and chickpeas simmer in a garlic-tomato sauce.
West Asian-inspired · dinner, stew · moderate
Servings: 2
Prep: 15 min
Cook: 30 min
Total: 45 min (estimate)
Estimated cost: USD 5 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: No listed major allergens. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 1 medium eggplant (about 450 g, 3/4-inch cubes)
- 1 1/2 cups canned chickpeas (Drained and rinsed; quantities are drained. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 cups canned diced tomatoes (Include juices. Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1/2 cup water
Cooking instructions
- Heat the olive oil in a wide heavy pot on medium. Add the eggplant and cook for 8 minutes, turning so several sides brown.
- Stir in the garlic, ground cumin and red pepper flakes for 30 seconds.
- Add the canned diced tomatoes, water and canned chickpeas. Cover and simmer on low for 18–20 minutes, stirring occasionally, until the eggplant is soft all the way through.
- Uncover and simmer for 2 minutes to thicken. Serve in deep bowls.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.