{"id":3609,"date":"2026-04-17T08:37:30","date_gmt":"2026-04-17T06:37:30","guid":{"rendered":"https:\/\/www.veggiejam.com\/english\/?p=3609"},"modified":"2026-04-17T08:37:31","modified_gmt":"2026-04-17T06:37:31","slug":"eggplant-chickpea-stew-with-mint-sauce","status":"publish","type":"post","link":"https:\/\/www.veggiejam.com\/english\/eggplant-chickpea-stew-with-mint-sauce\/","title":{"rendered":"Eggplant Chickpea Stew with Mint Sauce"},"content":{"rendered":"\n
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<\/strong>, served with a fresh mint-yogurt sauce \u2013 perfect for an easy, warming dinner.<\/p>\n\n\n\n This recipe could actually be called a pretty tasty accident. Originally I was planning to make a chickpea tagine<\/strong> \u2013 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.<\/p>\n\n\n\n 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<\/strong> \u2013 a really delicious one, I should add! <\/p>\n\n\n\n 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. <\/p>\n\n\n\n Sometimes the best recipes come about exactly like this: from a spontaneous idea in the middle of cooking.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n (You'll find the exact quantities further down in the recipe card)<\/em><\/p>\n\n\n\n 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.<\/strong> 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.<\/strong><\/p>\n\n\n\n Finally, the vegan mint yogurt dressing<\/strong>: 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.<\/p>\n\n\n\n Have coconut milk left over?<\/strong> You can either freeze it or use it for tomato soup<\/a>, mashed potatoes<\/a> or my delicious pumpkin spice latte<\/a>.<\/p>\n\n\n\n This spiced chickpea stew pairs wonderfully with:<\/p>\n\n\n\n No mint on hand?<\/strong> You can also garnish the dish with my hemp seed dressing<\/a> or tahini yogurt sauce<\/a>. Or simply serve it with a dollop of soy or coconut yogurt and a squeeze of lemon juice.<\/p>\n<\/div><\/div>\n\n\n\n Yes, you can use another aubergine, for example. Zucchini is also a great alternative, as it becomes nice and tender when baked.<\/p> <\/div> Stored in the fridge, it keeps for about 4-5 days. It also freezes well. Store the mint sauce in a seperate container.<\/p> <\/div> 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.<\/p> <\/div> <\/div>\n\n\n\n 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\u00a0instagram<\/a>\u00a0(#veggiejam<\/strong>) with your recreation.<\/p>\n\n\n
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<\/figure>\n\n\n\nThe Ingredients<\/h2>\n\n\n\n
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Step-by-Step Instructions<\/h2>\n\n\n\n
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Top Tip!<\/em><\/h2>\n\n\n\n
<\/figure>\n\n\n\nFAQ - Frequently Asked Questions<\/h2>\n\n\n\n
More Curry & Stew Recipes<\/h2>\n\n\n




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