Moroccan eggplant and garbanzos
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Vegan Moroccan Eggplant and Garbanzos

I suppose most vegan cooks have tried some version of an eggplant and garbanzo dish. I’ve tried several over the years, but today I finally have a winner!

I started with a recipe on The Blooming Platter of Vegan Recipes. I wasn’t familiar with the site: it came up in my eggplant and garbanzo search. The recipe wasn’t quite what I wanted, and I wound up changing spices a bit and adding more liquid. I did, however, make the olive pesto on the same page. Just a little bit adds a big burst of flavor to the dish. Yummy!!

These days, my goal with the dishes I make these days is to pass the “dad test.” My dad has always been a big meat and cheese eater: now that he’s living with me, I’m showing him how delicious vegan can be. This rich combination of textures and flavors passed the dad test with flying colors.

I served this over brown rice, but any whole grain will do just fine. Try it over quinoa or barley! For extra nutrition, stir in 2-3 cups chopped vegetables in step 4, and simmer until the vegetables are tender.

Vegan Moroccan Eggplant and Garbanzos

Course: Beans, Main Course
Cuisine: Vegan
Keyword: Eggplant
Servings: 4
Calories: 288kcal
Author: Singing Vegan


  • 2 tablespoons oil divided (optional)
  • 1 onion diced
  • 1 eggplant peeled and cut into 1″ cubes (about 3 cups)
  • 1 cup tomatoes pureed, about 4 medium plum tomatoes
  • 1 clove garlic minced
  • 1 red bell pepper chopped
  • 1 cup vegetable broth miso broth works great
  • 1/4 cup wine or more broth
  • 2 cups garbanzos cooked
  • 1/4 tsp turmeric
  • 1/4 tsp cinnamon
  • 1/4 tsp chili powder chipotle if you have it
  • 1/2 tsp cumin powder
  • 1/2 tsp smoked paprika
  • 1 tablespoon agave nectar
  • salt and pepper to taste
  • lime zest from one small lime, about 2 tsp
  • 2 tablespoons cilantro chopped, fresh


  • If using oil, heat 1 tablespoon oil over medium heat and saute onion until it starts to soften, about 5 minutes. Otherwise, dry-saute the onion in a nonstick pan.
  • Add the other tablespoon of oil (if using), stir, and then add the eggplant. Saute, stirring frequently, until the eggplant softens and browns a little, about 10 minutes.
  • Add the tomato, garlic, and bell pepper. Continue cooking and stirring frequently for 5 minutes.
  • Add the broth, wine, garbanzos, spices, and agave. Stir and allow to simmer about 10 minutes.
  • Remove from heat. Salt and pepper to taste, then stir in the lime zest and cilantro.


Serve over whole grains and top with a spoonful of the olive pesto linked above.


Calories: 288kcal | Carbohydrates: 41g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 252mg | Potassium: 707mg | Fiber: 11g | Sugar: 16g | Vitamin A: 1602IU | Vitamin C: 49mg | Calcium: 61mg | Iron: 3mg

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