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Eggplant & chickpeas with green lemon sauce/ Bitinjan ma’ Hummus

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There are many kinds of eggplant and tomato dishes in the Middle East, each with its own distinct character, and this eggplant and chickpea stew is no exception. It’s a hearty dish that combines the meatiness of the eggplant, the nutty-creamy texture of the chickpeas and the umami of the tomato sauce, all complemented by the zesty
green chile sauce.

You can serve this as it is, with simple rice, or as a base for a pasta bake or shakshuka. The dish tastes even better the next day, making it convenient to prepare in advance. Just keep the green chile sauce separate and reheat the stew before serving. – Excerpted with permission from Sami Tamimi’s Boustany (Ten Speed Press, 2025)

  • Yield: 4

Ingredients

2 medium eggplants, cut into 1 1⁄4-inch / 3cm chunks (1 lb 5 oz / 600g)

6 tbsp / 90 ml olive oil

salt and black pepper

1 large  onion, finely chopped, (1 2⁄3 cups / 240g)

2 (5½ oz / 160g)celery stalks, cut into ½-inch / 1 cm dice

1 red pepper, cut into ½-inch / 1cm dice (6 oz / 180g)

8 garlic cloves, crushed to a paste

2 tsp ground cumin

1 tsp ground coriander

½ tsp ground cinnamon

1 tsp Aleppo chile flakes (or regular chile flakes)

1 tsp paprika

½ tsp ground allspice

½ tsp ground turmeric

2 x 14-oz / 400 g cans of diced tomatoes

2 x 14-oz / 400 g cans of chickpeas, drained and rinsed

1 1⁄4 cups / 300ml water

To serve

1 recipe green lemon sauce(See recipe below; replace half the parsley with cilantro)

Instructions

  1. Preheat the oven to 450°F.
  2. Toss the eggplant chunks in 2 tablespoons of the oil, and season with a heaping 1⁄4 teaspoon of salt and a good grind of black pepper. Roast for 22–24 minutes, until soft and golden brown.
  3. While the eggplant is roasting, make the sauce. Heat the remaining olive oil in a large, lidded sauté pan. Add the onion and fry over medium heat for about 5 minutes, until softened.
  4. Add the celery and red pepper and continue to cook for another 6 minutes. Add the garlic and spices and cook for another minute or so, until fragrant.
  5. Add the tomatoes, chickpeas, cooked eggplant and the water and season with 1½ teaspoons of salt and a grind of black pepper. Bring everything to a boil, then turn down the heat, cover and cook for about 20 minutes, until the eggplant chunks have softened and the flavors have come together.
  6. Allow to cool slightly, then serve in bowls with the green lemon sauce.

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