Vegan Fesenjan Recipe (Chickpea, walnut, and pomegranate stew)

Flavorful and fragrant walnut, chickpea, and pomegranate stew, topped with crispy aubergine/eggplant and fresh pomegranate seeds. This Persian dish called Fesenjan will quickly become one of your favorites!Fesenjan is a Persian stew made with pomegranate paste and ground walnuts. Traditionally, Fesenjan is cooked for hours with chicken but there is a version where chickpeas are added instead.Vegetarian or vegan fesenjan isn’t made traditionally, but when I heard about this dish I thought that it would be a good idea to veganize it! My plan was to keep everything as it is, and just substitute the chicken with roasted eggplant. Eggplant has a meaty texture and makes a great texture contrast in this dish.As I was cooking the stew, I thought that adding cooked chickpeas to the stew will make it richer with plant protein and more filling. So I grabbed a can of chickpeas and added that to the stew. Great decision! I can safely say that my version of fesenjan turned out amazing!How to roast a...