Moroccan Eggplant with Garbanzo Beans
Savor the vibrant flavors of North Africa with this Moroccan Eggplant with Garbanzo Beans–a hearty, plant-based dish bursting with warming spices and wholesome ingredients. Tender eggplant cubes are sautéed to golden perfection, then simmered with protein-rich chickpeas in a fragrant blend of cumin, coriander, smoked paprika, and a hint of cinnamon. Sweetened lightly with honey (or maple syrup for a vegan twist) and brightened by fresh cilantro and a splash of lemon juice, this dish is as nutritious as it is comforting. Perfectly paired with fluffy couscous, nutty rice, or crusty bread, it’s a versatile, one-pot meal ready in just 45 minutes. Ideal for cozy weeknight dinners or meal prep, this Moroccan-inspired recipe is your new go-to for bold, satisfying, and healthy eating.
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Recipe Information
Ingredients
- 2 medium eggplants
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 garlic cloves
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.25 teaspoons ground cinnamon
- 1 can (15 oz) canned garbanzo beans (chickpeas), drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon honey (or maple syrup for vegan option)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the eggplants into 1-inch cubes. Sprinkle with a little salt and set aside in a colander for 10 minutes to draw out excess moisture. Rinse, pat dry, and set aside.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the eggplant and cook, stirring occasionally, until it starts to soften and brown (about 7-8 minutes). Remove the eggplant and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the ground cumin, coriander, smoked paprika, and cinnamon to the skillet. Stir for 30 seconds to bloom the spices.
Return the cooked eggplant to the skillet. Stir in the garbanzo beans, diced tomatoes, vegetable broth, honey (or maple syrup), salt, and black pepper. Bring to a simmer.
Lower the heat, cover, and cook for 15 minutes, stirring occasionally, until the eggplant is tender and the flavors have melded together.
Stir in the lemon juice and adjust seasoning if needed.
Garnish with freshly chopped cilantro before serving. Serve warm with couscous, rice, or crusty bread.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 17.4 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 919 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
