Sumac-Scented Eggplant and Chickpeas

Sumac-Scented Eggplant and Chickpeas

This recipe makes a good vegetarian supper when served over rice, and a nice side dish too. (Make it vegan by omitting the yogurt to serve.) Pomegranate molasses can be found in Middle Eastern markets and health-food stores and adds bright, tangy sweetness to this hearty dish.


  • ½ cup olive oil
  • 2 pounds firm Italian eggplant, cut into 1-inch cubes
  • Kosher salt and black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon ground sumac
  • 2 garlic cloves, peeled and chopped
  • 2 tablespoons pomegranate molasses, plus more to taste
  • 1 (14-ounce) can chickpeas, drained
  • 4 scallions, trimmed and sliced
  • ½ cup chopped fresh mint or cilantro
  • Cooked white rice, for serving
  • ½ cup Greek yogurt, for serving
  • Toasted pita, for serving (optional)
  • Nutritional Information
      • Nutritional analysis per serving (6 servings)

        362 calories; 20 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 12 grams dietary fiber; 19 grams sugars; 8 grams protein; 905 milligrams sodium

    Note: The information shown is’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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  1. In a deep, wide skillet, heat 1/4 cup olive oil over medium-high until shimmering. Add half the eggplant, season with salt and pepper and cook, stirring occasionally, until tender and browned all over, about 8 minutes. Transfer the eggplant to a large baking sheet to cool and repeat with the remaining olive oil and eggplant. Transfer to the baking sheet.
  2. Add the tomatoes, sumac, garlic and 2 tablespoons pomegranate molasses to the skillet. Season with salt and pepper and simmer over medium-low until thickened, about 15 minutes.
  3. Stir in the chickpeas, half the scallions, half the mint and 1/4 cup water. Let simmer until flavors meld, about 2 minutes. Taste and adjust the seasoning, adding more pomegranate molasses if you like. The eggplant mixture should be a little textural, chunky even, with an assertive, tangy finish.
  4. Divide the rice and eggplant mixture among wide, shallow bowls. Dollop with yogurt, sprinkle with the remaining scallions and mint, and serve with pita, if using.

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