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
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:
1 Large Eggplant
Salt and Pepper
1 Can Diced Tomatoes, or 3 Large Fresh Tomatoes
Fresh Baby 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:
If you like this vegetarian weeknight dinner, check out these others:
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.
I served mine with pan-seared wild-caught salmon, but this dish is delicious with chicken or pork
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This Sheet Pan Greek Meatballs with Veggies and Chickpeas is a delicious dinner that will make the whole family happy! The greek meatballs have a healthy dose of spinach and a nice bright lemon and herb flavor to complement the veggies and chickpeas. This largely hands-off cooking dinner is gluten-free and optionally dairy-free too!
Sheet Pan Greek Meatballs with Veggies and Chickpeas
We can’t get enough of sheet pan dinners, and we’re happy to hear neither can you! Sheet pan dinners are great because they minimize dishes and utilize hands-off cooking! We love this Sheet Pan Greek Meatballs with Veggies and Chickpeas for all of those reasons, but most important we love it because that flavor is so bright with a healthy does of vegetables! The meatballs are made up of chicken, spinach, lemon and greek spices and optionally feta. It’s easy to leave that out if you are dairy-free but we love the salty kick it gives the meatballs.
We used a bunch of veggies like red onions, peppers and eggplants to accompany the meatballs, but it’s easy to swap out for what’s in season or available to you, so long as it cooks in relatively the same amount of time. The chickpeas don’t get super crunchy because they’re cooked with a lot of vegetables with moisture but they add some nice texture and of course a healthy dose of fiber! All together this dish is so flavorful and likely to be your new favorite sheet pan dinner!
What vegetables go with meatballs?
We love recipes when they’re versatile in terms of what veggies you can use, and this sheet pan dinner is no exception. We opted to use red onions, red peppers and eggplants (along with chickpeas) for this dish because they complemented the lemon and herb greek meatballs, but really you could use any veggies that would cook in the directed amount of time. Some other options:
cauliflower (small florets)
broccoli (small florets)
diced zucchini or summer squash
Tips for sheet pan cooking:
Sheet pan dinners are the best. Make sure to read the recipe all the way through (of course) and plan to use a timer! This way you can truly walk away from the oven and not have to worry about when you need to add anything for the next step.
Do the prep ahead of time: You can prepare so much of this meal the night before so that right before cooking all you have to do is cook! Chop all the veggies (minus the eggplant, which may brown if left cut overnight) and prepare the chickpeas and spices in a bowl and cover overnight in the fridge. You can also prepare the meatball mixture the night before so all you have to do is scoop them when ready to bake.
Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
Watch the video:
If you like this sheet pan recipe, check out these others:
1/2 cup feta cheese, plus more for garnish (optional)
2 green onions
1 lb. ground chicken (white or dark meat)
parsley, for garnish
Preheat oven to 400ºF and lightly oil a 12" x 18" sheet pan.
In a large bowl mix all of the ingredients for the veggies and chickpeas and toss to combine. Place the vegetable mixture on the sheet pan, spread out evenly and bake for 15 minutes.
Meanwhile to the bowl add the egg, almond flour, oregano, salt, pepper, lemon zest and garlic and whisk until combined. Add in the spinach, feta, green onions and ground chicken and mix together.
Take the sheet pan out of the oven at 15 minutes and move the veggies and chickpeas to each side to make space in the center for the meatballs.
Using a small scoop (like a cookie scoop) portion meatballs onto the sheet pan (you want the meatballs to me on the small size, about 1” in diameter). Bake for an additional 10 minutes, or until the meatballs have cooked through to 165ºF.
Garnish with fresh parsley and serve immediately, or portion in meal prep containers and cool completely before closing the lid.
For dairy-free: leave out the feta!
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I absolutely love the flavors in this Loaded Grilled Eggplant with Creamy Herb Sauce! It is the perfect vegetarian dish to serve all season long! Fresh herbs, bold flavor, creamy sauce, and the meaty vegetarian filling make this dish a favorite! It’s Whole30-compliant, packed with healthy fats, and a great way to use up all of those fresh herbs and all of the eggplant growing right now!
If you are looking for a hearty vegetarian Summer dish perfect for Summer BBQing, this is IT! Think umami flavored hearty ground nuts topped with creamy dreamy herb dressing using a blend of Summer herbs all served over perfectly grilled eggplant = BBQ heaven.
The inspiration for this recipe came from Yotom Ottolenghi’s cookbook, “Jerusalem”. He has an eggplant dish where he covers the eggplant in za’tar, baked it and then tops it with a buttermilk sauce! Ever since seeing it, I had to try to make my own dairy-free version with all sorts of fresh summer herbs!
If you have ever cooked with baby eggplant before you know that they are not just adorable, but also have a slightly sweet flavor. The combination of the grilled baby eggplant with the savory creamy sauce is perfection. We now want to use this sauce on everything!
The nut crumble won’t make you miss meat at all in this dish. Such a perfect hearty vegetarian side for any Summer BBQ!
Place all dressing ingredients in a blender and blend until well combined. Taste and adjust seasoning as needed. Place dressing in the fridge until ready to serve.
In a small saucepan, add the ingredients for the nut crumble over low heat. Mix until well combined and toast the nuts until fragrant. About 5-10 minutes. Set mixture aside until ready to serve.
Slice eggplant in half and score the flesh. Brush with olive oil and spices. Be generous with the olive oil and spices in this step. Heat and grease grill or grill-pan. Once hot, place eggplant on the grill, flesh side down. Grill for 3-4 minutes on each side, until golden brown and soft to touch.
Place Grilled eggplant on desired serving dish. Smear a generous amount of dressing onto each eggplant. Top with nut crumble and herbs. Serve warm!
*You can use regular eggplants here, but we find that this tastes best when you use Italian or baby eggplant!
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This Italian-style Eggplant Lasagna Rollatini is a delicious way to use up all of those eggplants and all of that fresh basil you have growing! It’s one of my favorite Italian dinners to whip up.
It is week SEVEN of the CSA summer series with my ladies Fed and Fit and PaleOMG. Do you know what that means? Aside from there being TWENTY-ONE recipes so far in this awesome series, I GET MARRIED ON SATURDAY. HOLY WHAT!
Yep, it’s here. Just a few days away, and our family and friends start arriving in town TOMORROW. I am totally freaking out of excitement, and also because this day (a year and a half of planning) always seemed so far away, and now it’s HERE. Total madness. Make sure you follow along on social for updates!! I cannot wait to share it all with you guys!
I am totally in love with this dish. I can tolerate some dairy these days, and if you can, this is s a MUST-MAKE. I do always recommend buying local, raw dairy.
This salad is filled with massaged, thinly sliced kale that makes eating your greens easier than ever! Thinly slicing beets and roasting them makes them get crispy but still soft inside. And the whole salad is finished off with candied bacon which is sweet, savory and crispy. You’ll absolutely love this salad…and that’s saying something since I hate salads.
This Asian-inspired chilled crab and cucumber bowl is going to knock your socks off. The tangy dressing is delicious and the generous sprinkle of Furikake on top makes the dish! Enjoy a higher carbohydrate version with white rice or just opt for a bed entirely of shaved cucumbers. Make it your own and enjoy!
You guys remember Mina Harissa, right? I’ve made Moroccan Cauliflower Poppers (a favorite side dish and easy crowd pleaser), and Chermoula Shrimp Kebobs using the amazing flavors of Harissa. It’s no secret I’m a fan of the flavor, and the simple 6-ingredient list (red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar & salt). Perfection.
This dinner is… delicious, protein-packed, flavorful, packs a little kick, and loaded with veggies!
You can buy Mina Harissa in various stores nationwide, along with on Amazon!
Disclosure: This is a sponsored post. I was compensated for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!
Slice eggplant in half and scoop out the center, set aside for later use
Brush eggplant with olive oil and place on a lined baking sheet- bake for about 15 minutes, until softened
In a skillet heat other tbsp of oil and sauté garlic
Add in chopped onion, chicken, mushrooms, and the remaining eggplant, chopped
Cook until chicken is opaque
Add in tomatoes, mina, and spices
Add in spinach and mix until sautéed
Taste and adjust spices as desired
Place mixture into the eggplant bowls and bake for a remaining 10 minutes
The finer the chicken and veggies are chopped, the better!
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Peel eggplant and cut into cubes, place water in the bottom of pot and steam or boil eggplant until soft. Remove eggplant and squeeze out excess water well.
Place eggplant in a bowl and combine with ingredients. Mix well.
Line a baking sheet with slipat or parchment paper. Roll out balls (they will be soft, don't worry!)
Bake for 20 minutes, or until tender and firm to touch.
While cooking, heat garlic and oil in a separate pot. Add in onion and let cook for 2 minutes, stirring often. Add in remaining sauce ingredients, bring to a boil then lower heat to a simmer. When meatballs have cooled, gently place in pot of sauce until serving, or pour sauce over the meatballs.
Garnish and serve.
1. These will NOT be hard like a beef or turkey meatball; they are definitely firm but are softer and break apart easily with your fork.
2. Serving will vary slightly based on size of your eggplant. Makes 6 large meatballs or 9 medium sized.