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If you're on the lookout for a hearty and nutritious dish that packs a punch, look no further than Spicy Eggplant & Chickpea Hatch Chili Stew. This captivating recipe beautifully marries the rich, earthy flavors of eggplant and chickpeas with the vibrant heat of Hatch green chiles. Whether you're a seasoned home cook or a culinary novice, this stew promises to warm your soul and tantalize your taste buds.

Eggplant & Chickpea Hatch Chili Stew

Discover the deliciousness of Spicy Eggplant & Chickpea Hatch Chili Stew, a comforting dish that brings together the rich flavors of eggplant, chickpeas, and the vibrant heat of Hatch green chiles. This hearty recipe packs a nutritious punch, perfect for cozy dinners or gatherings. It's simple to prepare, making it an ideal choice for both seasoned cooks and beginners. Enjoy the wonderful aroma and flavors that this stew has to offer, and make mealtime special with every scoop!
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Ingredients
  

1 medium eggplant, diced

1 can (15 oz) chickpeas, drained and rinsed

2 cups fresh Hatch green chiles, roasted, peeled, and chopped (or canned Hatch chiles)

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon ground coriander

1 can (14 oz) diced tomatoes with juices

2 cups vegetable broth

Salt and pepper, to taste

1 tablespoon fresh lemon juice

Fresh cilantro or parsley, for garnish

Instructions
 

Prepare the Eggplant: Sprinkle the diced eggplant with salt and let it sit in a colander for about 20 minutes to draw out excess moisture. Rinse and pat dry.

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

      Cook the Eggplant: Add the diced eggplant to the pot and cook for about 7-10 minutes, stirring occasionally, until it starts to soften.

        Spice It Up: Add the ground cumin, smoked paprika, and ground coriander to the pot. Stir well to coat the veggies with the spices and cook for another minute.

          Combine Ingredients: Add the chopped Hatch chiles, chickpeas, diced tomatoes with their juices, and vegetable broth to the pot. Stir everything together and bring the stew to a gentle simmer.

            Simmer: Allow the stew to simmer uncovered for about 25-30 minutes, stirring occasionally, until the flavors meld together and the stew thickens slightly. If it becomes too thick, add a bit more vegetable broth.

              Season: Stir in fresh lemon juice, then taste and adjust seasoning with salt and pepper as needed.

                Serve: Ladle the stew into bowls and garnish with fresh cilantro or parsley. Enjoy your hearty stew hot, accompanied by crusty bread or over rice.

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