Slow Cooker Middle Eastern Chickpea Eggplant Stew

Slow Cooker Middle Eastern Chickpea Eggplant Stew

This stew is inspired by Middle Eastern cuisine and contains ingredients typical of this cuisine: pomegranate molasses, saffron, cardamom, etc.

Thanks to these herbs, I guarantee you an absolutely divine smell during cooking! The flavor is both slightly tart and comforting. 

Perfect for cold fall days, this dish goes well in the lunch box. 

You can also serve it with naan breads or pita chips! 

Slow Cooker Middle Eastern Chickpea Eggplant Stew

  • 1 medium onion, chopped
  • 4 garlic cloves, roughly chopped
  • 2 teaspoons of olive oil
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1/2 inch piece of fresh ginger, peeled and minced
  • 3 cups of chopped tomatoes 
  • A pinch of saffron
  • 1 tablespoon of miso 
  • 2 tablespoons of pomegranate molasses
  • 1,5 cup of Chickpeas cooked, drained and rinsed
  • 1 large eggplant, cut into cubes
  • 2 cups of fresh spinach
  • Prepared couscous or short brown rice, for serving


  1. In a large saucepan, add the onions, garlic, olive oil and a pinch of salt.
  2. Sauté over medium heat for 5 minutes or until onions are tender and a little golden.
  3. Add the cardamom, cinnamon, cumin and garlic powder and cook for another 2 minutes over low heat.
  4. Add the minced ginger and sauté for a further minute. Add the tomatoes, saffron, miso and pomegranate molasses. Simmer over medium heat for 5 minutes.
  5. Add the sauce, eggplant and chickpeas to the slow cooker and stir until combined.
  6. Cover and cook on HIGH for 4 to 5 hours.
  7. Remove the lid, add the spinach until wilting.
  8. Serve over quinoa or rice.



Bon appétit!


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  • Caroline Bisaillon
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