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Aubergine Chickpea Stew with Apricots + Mint

Prep Time15 mins
Cook Time15 mins
Servings: 4
Author: Tisha Riman | The Nourished Mind

Ingredients

  • 2 tsp olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 inch ginger minced
  • 1 eggplant diced
  • 2 tsp cinnamon
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1 28 oz can diced tomatoes
  • 2 cups vegetable stock
  • 1 can chickpeas drained
  • 1/2 cup dried apricots chopped
  • salt + pepper to taste

Toppings (optional)

  • 1/2 cup pomegranate arils
  • 1/4 cup greek or coconut yogurt
  • 2 tbsp fresh mint
  • 2 tbsp cilantro
  • 2 tbsp pistachios chopped

Instructions

  • In a large pot, heat oil. Add chopped onions and sautee until translucent, about 5 minutes.
  • Add in garlic and ginger and cook until fragrant, about 3 minutes.
  • Stir in eggplant and spices, until vegetables are well-coated in spices.
  • Add in diced tomatoes, vegetable stock, chickpeas, and dried apricots. Bring to a boil, lower heat, and simmer until thickened, about 20 minutes.
  • Season with salt and pepper.
  • To serve, spoon into 4 bowls and top with yogurt, pomegranate arils, fresh mint, cilantro and chopped pistachios!