- 1 red onion, sliced
- 6 to 8 garlic cloves, minced
- 1 medium eggplant, cut into 1⁄2-inch cubes
- 2 1⁄2 cups water, divided
- 3 tablespoons low-sodium tamari
- 2 carrots, peeled and thinly sliced
- 1 red bell pepper, seeded and chopped
- 1 sweet potato, peeled and diced
- 2 cups chopped spinach
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can chickpeas, rinsed and drained, or 1 1⁄2 cups cooked chickpeas
- 1⁄2 cup finely chopped pitted dates
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 3⁄4 teaspoon ground ginger
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon red pepper flakes
- 1/8 ground cloves
- In a large stockpot over medium-high heat, sauté the onion, garlic, eggplant, 1⁄2 cup of the water, and tamari until the vegetables are tender, 5 to 10 minutes.
- Reduce the heat to medium and simmer for another 5 to 10 minutes
- Add the carrots and bell pepper and simmer until the carrots are tender, about 8 minutes.
- Add the remaining 2 cups water and the rest of the ingredients and simmer for another 20 minutes.
- Serve warm.
Note: Feel free to vary the vegetables in this recipe (except for the eggplant, which is the base of this stew) – try zucchini, parsnips, celery, peas, green beans, corn, white potatoes, or butternut squash. For a spicier version, add minced jalapenos.
Recipe by Kim Campbell, Plant Pure Kitchen
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