This super versatile Chickpeas and Eggplant in Hot Tomato Sauce can be an easy side dish for vegans and omnivores alike.
Although I give you the amount for each ingredient I usually use (based in 1 can of cooked chickpeas) you can make it saucier and warmer for a winter main, add maybe some more eggplant than chickpeas for a lighter warm salad or even skip one of the main ingredients altogether. Versatile!
The combination is simple however delicious, nutritious and super filling.
Extra healthy and impressive easy to make.
- Eggplant: any variety, really.
- Chickpeas: already cooked.
- Chili: fresh or dried. As spicy as you can take.
- Tomato Sauce: just chopped tomatoes in their juice, uncooked. You can use juicy cubed tomatoes if you want.
- Onion: any variety.
- Garlic: use more or less to taste but I wouldn’t skop it altogether.
- Oil: totally optional. I am not using to make it but I’ll give the option. Olive oil, thou.
- Lemon: we’ll only use the juice so it doesn’t have to be freshly squeezed.
- Parsley: fresh.
- Cumin: I use the seeds here. The taste is a lot more subtle than the powder.
How to Make Chickpeas and Eggplant
This vegan healthy and hearty dish is my take on an Italian side dish I’ve seen here quite a few times.
However it is such a filling and comforting meal that I’ve had it as a main course many times too.
Want to make a meal out of it? Try pairing with my Vegan Cutlets and you’ll have it all.
Chickpeas and Eggplant in a Hot Sauce – Easy Vegan DinnerCourse: Sides, MainCuisine: Vegan, ItalianDifficulty: Easy
The combination in this Chickpeas and Eggplant is simple, delicious, nutritious and super filling. Extra healthy and impressive easy to make.
1 whole Eggplant, cubed
1 can of Chickpeas, 16 oz or 1 1/1 cups already cooked
1 Garlic clove, sliced
1/2 Onion, cubed, I use white
Lemon Juice, I use 2 tablespoons
Tomato Sauce, 8 oz, 1 can
Salt to taste
Parsley to taste
Cumin Seeds, 2 1/2 tablespoons
Chili, 1-2 (amount is very personal), I used 2 dried and cut very small. I use the seeds too.
Olive Oil OPTIONAL
- Pan-fry the chopped onion and garlic in a saucepan with the cumin seeds. Once it is hot enough add about a spoon of water to prevent it to stucking in the pan. Your choice to use oil instead of water here.
- Add the drained chickpeas, mix it and, after 2 minutes, add also the tomato pulp and chopped chili. Season with salt and cook for 5 minutes.
- Fry the eggplant in another skillet for 5 minutes (oil optional again). Salt to your liking.
- Add the browned eggplant to the chickpea saucepan, mix and cook with a lid for the minutes necessary to make the sauce thicken.
- Once cooked, sprinkle with chopped parsley and the lemon juice.
- Turn off the stove, transfer to a bowl and serve hot.