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Authentic Syrian Eggplant Chickpea Stew (with Beef)

Syrian Eggplant and Chickpea Stew with Beef

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6

Ingredients
  

  • 1 lb Ground beef Lean
  • 2 medium Eggplants Peeled and cubed
  • 15 oz Canned chickpeas Rinsed and drained
  • 28 oz Crushed tomatoes Canned
  • 1 large Onion Chopped
  • 4 cloves Garlic Minced
  • 3 tbsp Olive oil Divided
  • 1 tsp Ground cumin
  • 0.5 tsp Ground cinnamon
  • 1 tsp Salt Plus more to taste
  • 0.5 tsp Black pepper
  • 2 tbsp Lemon juice Freshly squeezed
  • 0.25 cup Fresh parsley Chopped for garnish
  • 1 cup Yogurt For serving
  • 4 pieces Pita bread Warmed for serving

Instructions
 

  • Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat.
  • Add the cubed eggplant and sauté for 8-10 minutes until golden brown and softened. Remove the eggplant from the pot and set aside on a plate.
  • In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion and minced garlic, cooking for 4 minutes until the onions become translucent.
  • Add the ground beef, breaking it apart with a wooden spoon. Cook until fully browned and no pink remains, about 6-8 minutes. Drain any excess fat if desired.
  • Stir in the ground cumin, ground cinnamon, salt, and black pepper. Cook for 1 minute until highly fragrant.
  • Pour in the crushed tomatoes and the rinsed chickpeas. Stir well to combine, scraping any browned bits from the bottom of the pot.
  • Return the cooked eggplant to the pot. Bring the stew to a gentle boil, then immediately reduce the heat to low. Cover and simmer for 20-25 minutes to allow the flavors to meld.
  • Remove the pot from the heat. Stir in the fresh lemon juice.
  • Garnish with chopped fresh parsley. Serve hot alongside warm pita bread and a side of yogurt.