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Delicious sticky chickpeas with tender eggplant, rice, and steamed broccoli. A wonderful vegetarian meal packed with plenty of veggies. Want to make it fully vegan? That’s easy to do too!
Table of contents
Why this recipe works
Lately, I’ve been eating less meat. Not even consciously, it just feels very natural. That also means I eat more legumes, though I often find them a little on the bland side. These sticky chickpeas, however, are absolutely delicious! The eggplant gives it a creamy touch and – bonus – adds another serving of veggies.
Recipe Ingredients
Most of the flavor comes from the sauce.
- Eggplant – I use 1 eggplant for 2 people. If you’re not a fan, zucchini works well too.
- Chickpeas – You can swap these for any legumes you like. White beans, lentils or marrowfat peas are great alternatives.
- Tamarind – Found in most supermarkets in the Asian products section. If you can’t find it, lime juice works too (taste and adjust with a bit more ginger syrup if needed).
- Fish sauce – Leave it out if you want this dish to be vegan. Since fish sauce is salty, you may want to add a pinch of salt if you omit it.
How To Make Sticky Chickpeas With Eggplant
Step 1: Cook the eggplant
Eggplant takes a bit of time, so it’s one of the first steps. Let it cook gently until soft. It will continue cooking a little once the sauce is added.
Step 2: Make the sauce
Mix all the sauce ingredients together (except the arrowroot and water). You want it to be slightly sweet and sticky, not overly sour. Tamarind is tangy, while ginger syrup and kecap manis balance it out. Make a slurry with arrowroot and water until smooth. Cornstarch can also be used.
Step 3: Add the sauce
Once the eggplant is cooked, add the chickpeas and the sauce. Stir well, then thicken with the arrowroot slurry. The chickpeas and eggplant should get a glossy coating. Serve with rice and broccoli.
FAQ Sticky Chickpeas
Yes. You can use soy sauce or soy sauce mixed with a splash of tamarind for depth. Vegan fish sauce (often seaweed-based) is another good alternative. Simply leaving it out works too.
Yes you can. It reheats easily. Store in the fridge until ready to eat and reheat in a skillet or the microwave.
You can serve this with cauliflower rice, regular rice or even add it to a poke bowl.
Pairing Tip
Serve the sticky chickpeas and eggplant over jasmine or coconut rice for a creamy contrast to the fresh, tangy sauce. Garnish with fresh cilantro or parsley, roasted peanuts or cashews, and a few thin slices of red chili for extra crunch and brightness.
More Eggplant Recipes
Check out eggplant parmesan or this eggplant curry with jackfruit. You can find out how to cook eggplant perfectly too and one of my favorites is the baked pasta with eggplant. And in terms of chickpeas check out these crunchy chickpeas as well!
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Sticky Chickpeas with Eggplant
Ingredients
- 1 can chickpeas drained weight 250 g
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 onion chopped
- 1 eggplant cubed
Sauce
- 1.5 tbsp tamarind paste
- 1 tbsp fish sauce
- ½ tbsp grated lemongrass
- 1.5 tbsp ginger syrup
- 2 tbsp kecap manis sweet soy sauce
- 1 tsp sesame oil
- 1 tbsp arrowroot
- 60 ml water
To serve
- 500 gram broccoli cut into florets
- 100 gram rice
- 1 tbsp sesame seeds
- Fresh parsley
Instructions
- Rinse the chickpeas well and drain.1 can chickpeas
- Heat a frying pan with the olive oil. Sauté the onion until translucent, then add the garlic and cubed eggplant. Cook gently over medium-low heat for about 10 minutes until the eggplant is soft.1 tbsp olive oil, 2 cloves garlic, 1 onion, 1 eggplant
- Meanwhile, mix the sauce ingredients together (except arrowroot and water).1.5 tbsp tamarind paste, 1 tbsp fish sauce, ½ tbsp grated lemongrass, 1.5 tbsp ginger syrup, 2 tbsp kecap manis, 1 tsp sesame oil
- In a small bowl, whisk arrowroot with 60 ml water until smooth.1 tbsp arrowroot, 60 ml water
- Cook the rice and broccoli until done.500 gram broccoli, 100 gram rice
- When the eggplant is tender, add the sauce and chickpeas. Stir to combine. Pour in half of the arrowroot slurry – the sauce should thicken right away. Add the rest only if needed.
- Serve with the rice and broccoli. Sprinkle with sesame seeds and chopped parsley.1 tbsp sesame seeds, Fresh parsley
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
