Tomato, Eggplant, and Chickpea Stew

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!

chickpea ragout with tomatoes and eggplantTomato, Eggplant Chickpea Stew

Hello 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:

  • Olive Oil
  • Onion
  • 1 Large Eggplant
  • Garlic cloves
  • Salt and Pepper
  • Italian Seasoning
  • 1 Can Diced Tomatoes, or 3 Large Fresh Tomatoes
  • Chickpeas
  • Fresh Baby Spinach

Tomato and eggplant chickpea stew in pot with spinach

Do you have to peel the eggplant?

You can eat the skin of an 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

Eggplant chickpea recipe with tomatoes

If you like this vegetarian weeknight dinner, check out these others:

Tomato, Eggplant, & Chickpea Ragout

Prep Time 00:10 Cook Time 00:20 Total Time 00:30 Serves 4



  1. Heat oil in a large skillet over medium heat. Once hot, add onion and eggplant and cook until soft, stirring frequently, about 7 minutes.
  2. Add garlic, salt, pepper and Italian seasoning and cook for 30 seconds.
  3. Add tomatoes and chickpeas, increase heat to medium-high and cook for about 10 minutes, until the sauce has reduced slightly.
  4. Return the heat to medium-low and stir in the spinach.
  5. 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.

Recipe Notes

  • I served mine with pan-seared wild-caught salmon, but this dish is delicious with chicken or pork
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