Eggplant on Braised Chickpeas Recipe | PBS Food

Eggplant on Braised Chickpeas

This eggplant on braised chickpeas requires a good amount of pantry items and is delicious and cozy without feeling super filling. (Recipe Credit: Adrianna Adarme of Fresh Tastes)


Yield: Serves 4


  • 1 (15-ounce) can of tomatoes
  • 1 cup of water
  • 1 chipotle in adobo
  • 1 (15-ounce) can of garbanzo beans, rinsed
  • 1 bunch of kale, ends trimmed and chopped
  • Salt
  • 1 teaspoon ground cumin
  • 1 eggplant, trimmed and sliced horizontally
  • 2 tablespoons olive oil
  • 1/4 cup crumbled cotija cheese
  • 1 tablespoon minced cilantro


  1. To a blender, add the can of tomatoes, water and chipotle in adobo. Blend until very smooth. Pour into a medium skillet, set over medium heat, along with the garbanzo beans, kale and a few pinches of salt. Bring to a gentle simmer and cover, cooking for about 15 to 20 minutes. Give it a taste and adjust the salt to your liking. I added a few more liberal pinches of salt.
  2. Sprinkle the eggplant slices with a few pinches of cumin. To a medium skillet, set over medium heat, add the olive oil. When the oil is hot, add the sliced eggplant and cook on both sides for about 2 to 3 minutes. Sprinkle with salt and transfer on top of the garbanzo beans. Repeat until you’ve cooked all of the eggplant.
  3. Garnish the dish with the minced cilantro and cotija cheese.
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