Sauteed Chickpeas with Eggplant, Tomato & Spinach

Sauteed Chickpeas With Eggplant, Tomato & Spinach Recipe

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Daily Inspiration S


This is a perfect dish to serve with, or over, couscous. It's healthy with lots of warm spices and a bit of heat.


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20 Min
20 Min
Stove Top


  • 3
    eggplants, cut into approx. 1" pieces
  • 4 Tbsp
    olive oil
  • 1
    onion, finely chopped
  • 4 clove
    garlic, minced
  • 1/2
    inch piece fresh ginger, peeled and grated
  • 1
    red chili, seeded and finely chopped
  • 2 tsp
    cumin, ground
  • 2 tsp
    coriander, ground
  • 2 can(s)
    chickpeas, drained and rinsed
  • 2 can(s)
    14-oz diced tomatoes (can use whole tomatoes, chopped) do not drain
  • 1/2 c
  • 1 lb
    baby spinach leaves
  • ·
    salt and pepper to taste

How to Make Sauteed Chickpeas with Eggplant, Tomato & Spinach


  1. Sprinkle the eggplant cubes with salt and allow them to drain the excess moisture in a colander. After the eggplant has drained for 1 hour, rinse the cubes well and dry them.
  2. Heat oil in a large non-stick frying pan and fry the eggplant in batches until the cubes are browned on the outside. Remove the eggplant and drain on paper towels.
  3. Add additional oil if needed and add the onion - cook until translucent and golden in color. Add the garlic, ginger and the chile.
  4. Add the cumin and coriander and allow the flavors to develop for about 30 seconds; then add the eggplant, chickpeas, tomatoes with their juice and the water. Simmer for approximately 15 minutes.
  5. Add the baby spinach and bring to a boil - cook just long enough for the spinach to wilt. Add additional water, if needed. Adjust seasonings and serve.

Printable Recipe Card

About Sauteed Chickpeas with Eggplant, Tomato & Spinach

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Moroccan
Other Tags: Quick & Easy Healthy

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