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When it comes to hearty and flavorful comfort food, few dishes can compete with a well-crafted stew. The Spicy Eggplant & Chickpea Hatch Chili Stew is a prime example of a meal that is not only satisfying but also brimming with nutrition and vibrant flavors. This dish uniquely blends the creaminess of eggplant, the protein-packed goodness of chickpeas, and the unmistakable heat from Hatch chiles, creating a stew that warms the soul and excites the palate.

Eggplant & Chickpea Hatch Chili Stew

Dive into a world of flavor with this Spicy Eggplant & Chickpea Hatch Chili Stew recipe! This hearty dish combines the creamy goodness of eggplant, the protein-packed punch of chickpeas, and the unique heat of roasted Hatch chiles. Perfect for any level of cook, it's not only nourishing but also bursting with vibrant flavors. Enjoy a bowl of comforting goodness that warms your soul and excites your palate, making it a fantastic option for family dinners or cozy nights in.
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Ingredients
  

1 medium eggplant, diced into 1-inch cubes

1 can (15 oz) chickpeas, drained and rinsed thoroughly

2 cups fresh Hatch green chiles, roasted, peeled, and chopped (or you can use canned Hatch chiles for convenience)

1 tablespoon extra-virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon ground coriander

1 can (14 oz) diced tomatoes with their juices

2 cups vegetable broth

Salt and black pepper, to taste

1 tablespoon fresh lemon juice

Fresh cilantro or parsley, chopped, for garnish

Instructions
 

Prepare the Eggplant: Place the diced eggplant in a colander and sprinkle with salt. Allow it to sit for about 20 minutes to draw out excess moisture and bitterness. Rinse the eggplant under cold water and pat it dry with paper towels.

    Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for approximately 5 minutes, or until it becomes translucent. Stir in the minced garlic and cook for an additional minute, until it releases a fragrant aroma.

      Cook the Eggplant: Add the prepared eggplant to the pot. Cook for about 7-10 minutes, stirring occasionally, until the eggplant begins to soften and become golden brown.

        Spice It Up: Sprinkle the ground cumin, smoked paprika, and ground coriander over the vegetables in the pot. Mix well to coat all the ingredients evenly with the spices and let cook for one more minute to bloom the spices.

          Combine Ingredients: Stir in the chopped Hatch chiles, chickpeas, diced tomatoes (including their juices), and vegetable broth. Mix everything thoroughly and bring the stew to a gentle simmer.

            Simmer: Let the stew simmer uncovered for about 25-30 minutes, stirring occasionally. This allows the flavors to meld and the stew to thicken slightly. If the stew gets too thick, simply add a bit more vegetable broth to reach your desired consistency.

              Season: Stir in the fresh lemon juice for added brightness. Taste the stew and adjust the seasoning with salt and black pepper as needed.

                Serve: Ladle the stew into bowls and garnish generously with fresh cilantro or parsley. For a comforting meal, serve the stew hot, paired with crusty bread or over a bed of fluffy rice.

                  Prep Time: 20 minutes | Total Time: 60 minutes | Servings: 4-6

                    Optional Presentation Tips: Consider serving the stew in rustic bowls and drizzling a tiny bit of olive oil on top, along with a sprinkle of extra spices for a burst of color. Enjoy the warmth and heartiness of your dish!