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Gluten-free Eggplant Chickpea Stew
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.

He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.

By Jefferson Adams
Published on 09/2/2017

This light, yet hearty eggplant chickpea stew is a tasty way to a heart-healthy meal. It goes great over rice. Eggplants and chickpeas anchor a great stew.

Eggplant and chickpeas make a great stew.

Celiac.com 09/02/2017 - This light, yet hearty eggplant chickpea stew is a tasty way to a heart-healthy meal. It goes great over rice.


  • 2 large eggplants (about 1½ pounds each)
  • 2 large onions, thinly sliced
  • 1½ cups dried chickpeas, rinsed and soaked overnight and drained
  • 1 28-ounce can tomatoes, drained and coarsely chopped
  • 1 ounce dried Porcini mushrooms, re-hydrated
  • 3 teaspoons dried oregano, crumbled
  • 1 bay leaf
  • 3 cups hot water
  • 3 tablespoons extra virgin olive oil, divided
  • 6 cloves garlic, minced
  • 1 small (1-inch) cinnamon stick
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • ⅓ cup finely chopped fresh parsley

Heat oven to 400 degrees Fahrenheit.

Soak dried mushrooms in a bowl of hot water for 30 minutes.

Strain liquid through a sieve lined with a paper towel and set aside.

Chop the mushrooms finely.

Cut eggplants in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil.

Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes.

Let stand until cool enough to handle.

Cut into 1-inch cubes and transfer to a 4-quart (or larger) slow cooker.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat.

Add onions and cook, stirring frequently, until softened, 3 to 6 minutes.

Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms.

Cook and stir for 1 minute.

Add the chickpeas and the liquid reserved from the mushrooms.

Bring to a boil and cook, stirring occasionally, for about 5 minutes.

Transfer to the slow cooker and stir to combine with the eggplant.

Cover and cook until the chickpeas are very tender, about 4 hours on High or 7 to 8 hours on Low heat.

Remove cinnamon stick and bay leaf.

Stir in tomatoes and parsley.

Serve over rice as a standalone meal or as a side.