This post may contain affiliate links. Please read my disclosure policy.
This Tomato, Eggplant and Chickpea Stew is a quick, hearty weeknight meal that uses up all the fresh summer veggies that are starting to roll in! Serve it as a vegetarian meal, or pair it with your favorite protein for a gluten-free and dairy-free dinner!
Tomato, Eggplant Chickpea Stew
Tomato, Eggplant Chickpea StewHello summer produce! This Tomato, Eggplant and Chickpea Ragout is a hearty vegetarian main dish that is both light and satisfying. It’s also super quick to make, making this weeknight dinner a 30 minute meal! You can serve it as is, or you could pair it with another protein like fish or chicken, or you could pair this with pasta or spiraled veggies.
Here’s what you need to make it:
- Eggplant
- Canned Chickpeas
- Tomatoes
- Spinach
- Garlic cloves
- Salt and Pepper
- Italian Seasoning
- Olive Oil
- Onion
Do you have to peel the eggplant?
You can eat the skin of the eggplant and it does contain nutrients. But larger eggplants have tougher skins, and they do not do well in quick braised dishes like this one. Therefor, we are recommending to peel the skin off.
Can you mix up the veggies in this?
Yes! While we love the combination of eggplant, tomato and chickpea, you can substitute in other vegetables like:
- zucchini
- summer squash
- mushrooms
- cauliflower
- kale
Watch the video here:
If you like this vegetarian weeknight dinner, check out these others:
- Meatless Chipotle Mushroom Tacos
- Curry Butternut Squash Noodles
- How to Make Trader Joe’s Cauliflower Gnocchi
- Kimchi Fried Rice (Cauliflower Rice or White Rice)
Tomato, Eggplant, and Chickpea Stew
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 large eggplant peeled and cubed
- 2 garlic cloves minced
- 1-1/2 teaspoons fine sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1-28 oz. can organic diced tomatoes or 3 large tomatoes, diced
- 1 15 oz. can chickpeas drained and rinsed
- 1 cup fresh baby spinach
Instructions
- Heat oil in a large skillet over medium heat. Once hot, add onion and eggplant and cook until soft, stirring frequently, about 7 minutes.
- Add garlic, salt, pepper and Italian seasoning and cook for 30 seconds.
- Add tomatoes and chickpeas, increase heat to medium-high and cook for about 10 minutes, until the sauce has reduced slightly.
- Return the heat to medium-low and stir in the spinach.
- Taste and adjust seasoning and serve immediately. You can serve it as is for a vegetarian meal or serve with protein of choice, or pasta.
Just made a batch for my daughter. My husband, who does not like or eat eggplant, loved it and requested that we make another batch for us tomorrow. Big success! I used fire roasted organic diced tomatoes, since it was the only type available. I believe it added to the flavor. It was quick and easy with big results.
Delicious! Works great for lunch for the week
Hi Lexi! My sister made this dish and it is very good. I see the amount of calories for this is 127 . Is that per cup? I am counting my calories.
Hi Lexi
Made this for the family tonight, tripled the recipe and they still wanted more 😃
Bellisimo 👍🏻👍🏻
I made this for dinner tonight and it was delicious and simple to make! We had it scooped over a nice quinoa/couscous/bean blend I bought from Trader Joe’s and the combination was really yummy! Thanks for the recipe. I’ll definitely be checking out more. 🙂
Made this last night and it is so delicious! The eggplant was huge so I made a double batch and used fresh tomatoes. Couldn’t have been happier the way it turned out. As a side note, I got your book yesterday so I started reading from the beginning while eating a tasty meal! Win, Win!
So happy you loved, and hope you love the book!!!
Lexi, how many does this recipe serve?
2 generous portions!
A COMPLETE SUCCESS! The men loved it and expressed gratitude for the hot, healthy meal 🙂
Hey Lexi!
I just wanted you to know that I’m in charge of menu planning and serving at a men’s soup kitchen, and tonight we’re making this! Thank you for the fabulous recipe; this looks perfect for a rainy night!
This completely made my day. Thank you so much for sharing.
Made this last night and it was delicious! My boyfriend even said “this is a “make again” dish”! Very easy to make with simple and delicious ingredients.. so excited to have the leftovers for lunch today! thanks for the great recipe(s) Lexi!
This looks delicious Lexi! Bonus: I have all the ingredients in my house right now. Definintely going to share this recipe with everyone!
I made this tonight and myself, husband and kids all loved it. I ended up adding shredded roasted chicken breast right into and let it all simmer together for 30 minutes. Thanks for the delicious and super easy recipe!
Wow, this looks amazing AND easy. Win-win situation. 🙂 Pinning immediately. Can’t wait to try this one!
This looks delicious! I will have to try it 🙂
xoxo, Ally
http://www.confessionsoftheglitterati.com/
I’ve been looking for a recipe like this. It looks delicious and sounds super easy!
Texting you but also wanted you to know that you are more than welcome to come over and make this for me right now. I’m so hungry 🙁
I love this! I bet it would be delicious over some quinoa or barley to keep it meatless. Pinned for asap making 🙂
Yes Amy!! Love that idea to keep it meatless! 🙂