Oven-roasted eggplant and fennel meet chickpeas, tomatoes, dried apricots and a splash of coconut milk. The result is a wonderfully spiced vegetable and chickpea stew, served with a fresh mint-yogurt sauce – perfect for an easy, warming dinner.
This recipe could actually be called a pretty tasty accident. Originally I was planning to make a chickpea tagine – an oriental braised dish. The ingredients clearly point in that direction: eggplant (or aubergine), fennel, dried apricots and the warming spices are strongly reminiscent of classic Moroccan cuisine.
But then, while cooking, I had the brilliant idea of adding a splash of coconut milk. Suddenly the planned tagine was no longer a braise but more of a hybrid recipe somewhere between a tagine and a curry – a really delicious one, I should add!
In the oven, the fennel and eggplant become wonderfully soft and slightly sweet. Together with chickpeas, tomatoes, coconut milk and spices, the result is an aromatic chickpea stew packed with vegetables, perfectly rounded off by the fresh mint and yogurt sauce.
Sometimes the best recipes come about exactly like this: from a spontaneous idea in the middle of cooking.
Jump to:
Why You'll Love This Recipe
- Aromatic - Spices like cumin, coriander and cinnamon add wonderful flavor and depth. The dried apricots provide a sweet contrast that pairs beautifully with the savory dish.
- Filling and nutritious - Chickpeas deliver plant-based protein and fiber – perfect for a healthy everyday meal.
- Simple ingredients - Most of the ingredients, like canned chickpeas, are probably already in your pantry.
- Spiced and fresh at the same time - The oriental spices harmonize perfectly with the fresh mint and yogurt sauce.
- Everyday-friendly - The stew is ready in under 45 minutes and very easy to make.
The Ingredients
- Aubergine: When roasted in the oven it develops a particularly creamy texture. Alternatively, you can use zucchini.
- Fennel: Fennel is one of those vegetables that's often underrated. When roasted, it loses its typical anise aroma and becomes particularly mild. Feel free to swap the fennel for more aubergine if you like.
- Onion and garlic: Essential in a hearty stew. You can use either red or white onions.
- Chickpeas: They add structure and make this fennel aubergine curry filling thanks to their fiber and protein.
- Dried apricots: Not a must, but they take this Moroccan-inspired dish to the next level. You can use dates or raisins as an alternative.
- Canned tomatoes: They create a fruity base and tie all the flavors together.
- Coconut milk: Gives the dish a gentle creaminess and rounds out the spices. Use canned coconut milk here.
- Spices: Cumin, coriander, cinnamon and paprika provide a warm, oriental note.
- Plant-based yogurt: I recommend soy yogurt for the mint dressing. Coconut yogurt is also a good option.
- Mint: Fresh, of course!
- Lemon juice: Adds the fresh kick to the vegan mint yogurt sauce.
(You'll find the exact quantities further down in the recipe card)
Step-by-Step Instructions
For this aromatic vegetarian stew with fennel, aubergine and chickpeas, the vegetables are first roasted in the oven, which makes them particularly flavorful and gives them a lightly caramelized note. While the eggplant and fennel are cooking in the oven, you can calmly prepare the stew base and cook rice to serve. Dinner is ready in 45 minutes.
- Step 1: Dice the eggplant, mix with salt, pepper and aquafaba or oil. Bake in the oven at 190 °C for 25 minutes.
- Step 2: Meanwhile, briefly sauté the onions, then add the garlic and spices.
- Step 3: Add the tomatoes and let simmer for 5-7 minutes.
- Step 4: 10-15 minutes before the end of the eggplant roasting time, add the fennel.
- Step 5: Stir in the drained chickpeas (optionally mash partially).
- Step 6: Add coconut milk and vegetable broth and continue to simmer.
- Step 7: Once the vegetables are done, stir in along with the apricots.
- Step 8: Simmer for another 10 min. Season to taste with lemon juice, salt and pepper. If you like it less thick, feel free to add a bit more broth or coconut milk.
Finally, the vegan mint yogurt dressing: just quickly blend all the ingredients together until you have a creamy sauce. Alternatively, you can finely chop the mint and stir everything together with a spoon.
Have coconut milk left over? You can either freeze it or use it for tomato soup, mashed potatoes or my delicious pumpkin spice latte.
Serving Suggestions
This spiced chickpea stew pairs wonderfully with:
- Basmati or brown rice
- Quinoa
- Flatbread
- Couscous (my favorite is pearl couscous)
- Bulgur
- With a dollop of apple mango chutney
- Thinly sliced red onion or pickled red onions
Top Tip!
No mint on hand? You can also garnish the dish with my hemp seed dressing or tahini yogurt sauce. Or simply serve it with a dollop of soy or coconut yogurt and a squeeze of lemon juice.
FAQ - Frequently Asked Questions
Yes, you can use another aubergine, for example. Zucchini is also a great alternative, as it becomes nice and tender when baked.
Stored in the fridge, it keeps for about 4-5 days. It also freezes well. Store the mint sauce in a seperate container.
The coconut milk makes the stew nice and rich and brings wonderful flavor. Alternatively, you can use a creamy plant-based milk (like soy or cashew), though this will change the taste.
More Curry & Stew Recipes
I hope you'll give my chickpea stew recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Aubergine Chickpea Stew with Mint Sauce
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3 servings 1x
Description
Oven-roasted eggplant and fennel meet chickpeas, tomatoes, dried apricots and a splash of coconut milk. The result is a wonderfully spiced vegetable and chickpea stew, served with a fresh mint and yogurt sauce – perfect for an easy, warming dinner.
Ingredients
- 1 large eggplant
- 1 fennel bulb
- 1 red or white onion
- 2–3 garlic cloves
- 4–5 dried apricots or dates (optional)
- 1 can (14.5 oz / 400 g) diced tomatoes
- 1 can chickpeas (about 1 ½ cups / 240 g drained)
- ¾ cup + 2 tablespoon (200 ml) canned coconut milk
- ⅔ cup (150 ml) vegetable broth or water
- 2 tsp ground cumin
- 2 tsp ground coriander
- ⅛ tsp ground cinnamon
- ½ tsp sweet paprika
- Salt and black pepper, to taste
- 1–2 tablespoon lemon juice
Mint Yogurt Sauce
- ½ cup (130 g) unsweetened soy or coconut yogurt
- 16–18 fresh mint leaves
- A little parsley (optional)
- ½ tbsp lemon juice
- ¼ tsp salt
- Black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the vegetables: Cut eggplant and fennel into bite-sized pieces. Dice onion and finely chop dried apricots.
- Roast the eggplant: Toss eggplant with 1 tablespoon aquafaba (or oil), ¼ teaspoon salt, and pepper.
- Spread on a lined baking sheet and roast for 25 minutes.
- Cook the stew base: In a large pot, sauté onion with a splash of water or oil and a pinch of salt for 4–5 minutes until translucent.
- Add garlic and spices, cook for 1 minute until fragrant.
- Stir in tomatoes and 1 teaspoon salt, cover, and simmer for 5–7 minutes.
- Add drained chickpeas (optionally mash some slightly).
- Stir in coconut milk and vegetable broth and let simmer.
- Roast the fennel: About 10–15 minutes before the eggplant is done, add fennel to the baking sheet and roast until tender.
- Combine and season: Add roasted vegetables and chopped apricots to the stew.
- Stir well and season with lemon juice, salt, and pepper.
- Make the mint sauce: Blend all mint sauce ingredients until smooth and season to taste.
- Serve stew with rice or couscous and drizzle with mint yogurt sauce.
This post is also available in German (Deutsch).
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