Mnazeleh aubergine & chickpea stew
Maartje 22 Jun 2026A simple and easy Middle Eastern stew packed with flavour, perfect for a quick meal in under 30 minutes. Enjoy it on its own, as a mezze dish, or with rice and yoghurt.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Level
- Easy
- Servings
- 3 servings
Ingredients
3 servings
3
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2 aubergines 
6 fresh tomatoes 
4 garlic cloves 
2 onions 
400 g cooked chickpeas 
¼ tsp nutmeg 
¼ tsp cinnamon 
½ tsp cumin 
1 tsp bell peppers 
salt to taste
pepper to taste
olive oil as needed · to taste
1 tsp sugar if the tomatoes are sour · optional
Method
- Mix the aubergine strips with salt and leave them to sweat in a colander for 15 minutes. Add the onion rings and olive oil to a pan over a medium heat and caramelise at the same time for 15 minutes.
- Add the garlic and spices, salt & pepper. Fry for another 2 minutes, then add the grated tomato or 1 tin of tomatoes. Cook for another 10 minutes until it thickens.
- While the sauce is simmering, rinse the salted aubergines with water, pat them dry and then fry them in olive oil over a medium heat for about 10 minutes until browned and soft.
- Add the aubergines and chickpeas to the tomato sauce and simmer for another 5 minutes. Season to taste, adding a little sugar if the tomatoes are sour.
- Serve as a bowl of delicious stew with a drizzle of olive oil and coarse salt on top. Or, for a great serving suggestion, enjoy with rice and yoghurt.
Nutrition (per serving)
- 350kcal
- Energy
- 12g
- Protein
- 50g
- Carbohydrates
- 12g
- Fat
Protein 13% Carbohydrates 56% Fat 31%
All nutrition values
- Calories
- 350 kcal
- Protein
- 12 g
- Carbohydrates
- 50 g
- of which sugars
- 10 g
- Fat
- 12 g
- of which saturated
- 2 g
- Fibre
- 12 g
- Salt
- 1.5 g
Values provided by the cook.
Allergens
Contains
- Nightshades
Based on the listed ingredients. Always check product labels - brands and cross-contamination can make a difference.
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