Turkish Chickpea and Eggplant Stew in Tomato Sauce Recipe
This is a thick vegetable stew made with chickpeas and eggplant simmered in an aromatic tomato sauce with spices. In Turkey, dishes like this are often served as a meatless main course, especially on fasting days or whenever you simply want to eat something lighter. The flavor is reminiscent of a cross between lecsó and a vegetable goulash, but with a distinct note of cumin and paprika.
A hearty, plant-based Turkish-style stew that combines creamy chickpeas and silky eggplant in a richly spiced tomato sauce. It’s filling without being heavy, naturally vegan, and perfect for batch cooking and freezing.
Chef's tips
Salt and rest the eggplant before cooking to reduce bitterness and help it absorb less oil. For deeper flavor, lightly brown the tomato paste before adding the tomatoes and stock. Taste and adjust the amount of cumin and paprika to your liking—these spices define the character of the dish.
How to serve
Serve in deep bowls with rice or bulgur to soak up the sauce. Add a spoonful of plain yogurt or a drizzle of tahini on top, and finish with plenty of fresh parsley or cilantro. A side of warm flatbread or crusty bread works wonderfully for dipping.
Ingredients
- chickpeas - 400 g
- eggplant - 1 large piece
- canned tomatoes - 400 g
- bell pepper - 1 piece
- onion - 1 large piece
- garlic - 3 cloves
- stock - 300 ml
- tomato paste - 1 tablespoon
- cumin ground - 1 teaspoon
- sweet paprika - 1 teaspoon
- hot paprika - 0.25 teaspoons
- olive oil - 4 tablespoons
- parsley fresh, chopped - 2 tablespoons
- salt
- black pepper
Preparation
- Cut the eggplant into cubes of about 1.5 cm, sprinkle lightly with salt and set aside for 10 minutes, then rinse and pat dry with paper towels.
- Peel the onion and dice it. Remove the seeds from the bell pepper and cut it into strips or cubes. Peel and finely chop the garlic.
- Heat 2 tablespoons of olive oil in a large deep frying pan or pot. Add the eggplant and fry for 8–10 minutes over medium heat, until it softens and is lightly browned. Transfer to a plate.
- In the same pan, add the remaining 2 tablespoons of olive oil, add the onion and fry for 3–5 minutes, until it softens and becomes slightly translucent.
- Add the bell pepper and fry for another 5 minutes, until tender.
- Add the garlic and fry for about 30 seconds, until it becomes very fragrant.
- Sprinkle in the ground cumin, sweet and hot paprika, stir quickly, then add the tomato paste and fry for 1 minute.
- Add the canned tomatoes, stock and the fried eggplant, stir and bring to a boil.
- Add the cooked chickpeas, season with salt and pepper. Reduce the heat and simmer for 15–20 minutes, until the sauce thickens and the flavors meld.
- If the sauce is too thick, add a little water; if it is too thin, cook for a few minutes uncovered.
- Finally, sprinkle the stew with chopped parsley and gently stir. Serve hot.
Storage
No storage information available for this dish.
This stew sits somewhere between a Turkish home-style dish and a comforting vegetable goulash. It’s ideal for days when you want something simple, nourishing and full of flavor, without having to cook meat.
