Eggplant and Chickpea Stew

This tasty vegetarian entrée gets its unique flavor from the combination of garlic, onions, and spices. These help you maximize flavor without adding as much salt.

Nutrition Facts

Serving Size: 1 ½ cups

  • Calories 270
  • Carbohydrate 46 g
  • Protein 11 g
  • Fat 7 g
  • Saturated Fat 0.8 g
  • Sugars 17 g
  • Dietary Fiber 12 g
  • Cholesterol 0 mg
  • Sodium 240 mg

This Recipe Serves 4


4 teaspoons extra-virgin olive oil, divided
2 medium yellow onions, 1 diced and 1 sliced
3 cloves garlic, minced
1 pound eggplant, cubed
2 cups canned no-salt-added chickpeas
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 (28-ounce) can no-salt added diced or chopped tomatoes
¼ teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup freshly chopped cilantro


  1. Heat 2 teaspoons olive oil in a large saucepan over medium heat. Add diced onions and garlic, and cook until onions are soft. Stir in the eggplant, chickpeas, cumin, cinnamon, coriander, tomatoes, salt, and pepper. Increase heat to high, and bring to a boil. Reduce heat to low, and cover the pot. Cook the stew for 45 minutes to 1 hour or until eggplant is very tender.
  2. Meanwhile, heat remaining 2 teaspoons olive oil and add onion slices. Fry until golden, and remove from heat. When stew is finished, place in serving bowls and top with fried onions and cilantro.

From The Mediterranean Diabetes Cookbook by Amy Riolo

Photo: Eggplant and Chickpea Stew from The Mediterranean Diabetes Cookbook. PNC Photography: Photographer: Peter Papoulakos

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