Hearty Chickpea & Beet Greens Stew
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 aubergine (eggplant), cut into 1.5 cm / 0.5” cubes
  • 1 teaspoon sea salt
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 400g or 1 can cooked chickpeas
  • 1 cup (150g) cherry tomatoes, halved
  • 4 tablespoons tomato paste (look for sugar free varieties)
  • ½ cup veggie broth or water
  • 1 bunch beetroot greens, leaves chopped and stems discarded
  • 1 lemon, juiced
  • Coconut oil, for cooking
  • Chopped coriander (cilantro) leaves, to serve
  • Cooked quinoa, rice, or millet, to serve
  1. Start by placing your chopped aubergine (eggplant) in a colander over a bowl or sink and tossing with the 1 teaspoon salt. Leave to “sweat” for 30 minutes then rinse and pat dry before using. This is optional, but helps get rid of any bitterness and also keeps it from getting soggy and oily in the pan. If you’re short for time or your aubergine is small and fresh, skip it.*
  2. Heat ½ tablespoon of coconut oil in a large skillet and cook your onions over medium-low heat until softened. Add your garlic and spices and cook for a further minute before adding in your aubergine (eggplant), chickpeas, cherry tomatoes, and tomato paste along with ½ cup water or broth.
  3. Simmer, covered, for 15-20 minutes or until the aubergine (eggplant) is tender. If the stew still looks too water-y let cook uncovered for a few minutes until liquid reduces.
  4. Stir in your beet greens and lemon juice and take off the heat, letting the residual heat wilt the leaves.
  5. Taste and adjust any seasoning.
  6. Serve hot with some cooked quinoa, extra slices of lemon, and the chopped coriander (cilantro) leaves.
*If you haven’t salted the eggplant before cooking, add in some salt along with the spices.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/hearty-beet-greens-chickpea-stew