Armenian Eggplant Chickpea Stew

Too few ratings

Tagora d’Ark

Community Member

“This is a very simple yet very hearty stew. In Armenian cuisine eggplants are widely used, and there are plenty of preparation methods for them. They provide a good amount of fiber, vitamins and minerals in few calories. Chickpeas (aka garbanzo beans) are an excellent source of plant-based protein which helps prevent diabetes and aid in weight loss. You can enjoy this stew with fresh crispy pieces of baguette or simply top your rice with it. Բարի ախորժակ:”


Easy 👌


large eggplant
medium onion
400 g canned diced tomato or 2-3 fresh large tomatoes, cut
2 cloves garlic
canned chickpea (drained)
1 tsp dried mint or any of your favorite dried or fresh herbs
1 pinch salt
1 pinch pepper
½ tsp ground cumin
1 tbsp chives (optional)
2 tbsp olive oil (for frying)


  • knife
  • cutting board
  • saucepan (with lid)
  • 2 wooden spoons
  • Step 1/5

    • large eggplant
    • medium onion
    • knife
    • cutting board

    Finely chop the onion. Cut eggplant into medium-sized cubes.

  • Step 2/5

    • 2 tbsp olive oil (for frying)
    • saucepan (with lid)
    • wooden spoon

    Heat the olive oil in a large saucepan. Add chopped onion and sauté until translucent.

  • Step 3/5

    • 400 g canned diced tomato or 2-3 fresh large tomatoes, cut
    • wooden spoon

    Add tomatoes and eggplants, cook covered 7-10 minutes , stir occasionally.

  • Step 4/5

    • 2 cloves garlic
    • canned chickpea (drained)
    • 1 tsp dried mint or any of your favorite dried or fresh herbs
    • 1 pinch salt
    • 1 pinch pepper
    • ½ tsp ground cumin

    Mix in drained chickpeas, garlic, spices and herbs. Cook a few more minutes.

  • Step 5/5

    • 1 tbsp chives (optional)

    Sprinkle with chopped chives or parsley leaves and serve.