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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:

5.0 rating
1 reviews

Tomato, Eggplant, & Chickpea Ragout

This Tomato, Eggplant and Chickpea Ragout 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!


Yield 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Recipe Type: dinner
Cuisine: gluten-free, dairy-free

Author: Lexi
Scale This Recipe

Ingredients

Directions

  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

Nutrition

Loading nutrition data...

18comments
June 13, 2019

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Join The Discussion

18 responses to “Tomato, Eggplant, and Chickpea Stew”

  1. I love this! I bet it would be delicious over some quinoa or barley to keep it meatless. Pinned for asap making πŸ™‚

  2. 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 πŸ™

  3. Lindsay says:

    I’ve been looking for a recipe like this. It looks delicious and sounds super easy!

  4. Ally says:

    This looks delicious! I will have to try it πŸ™‚

    xoxo, Ally
    http://www.confessionsoftheglitterati.com/

  5. Wow, this looks amazing AND easy. Win-win situation. πŸ™‚ Pinning immediately. Can’t wait to try this one!

  6. Lindsay says:

    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!

  7. […] winter dish: I am always searching for ways to use eggplant, and this recipe for Tomato, Eggplant and Chickpea Ragout looks versatile enough to pair with any […]

  8. […] eggplant and chickpea ragout [recipe] with quinoa – […]

  9. This looks delicious Lexi! Bonus: I have all the ingredients in my house right now. Definintely going to share this recipe with everyone!

  10. Caroline says:

    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!

  11. Danielle Levy-Wolins says:

    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!

  12. Danielle Levy-Wolins says:

    A COMPLETE SUCCESS! The men loved it and expressed gratitude for the hot, healthy meal πŸ™‚

  13. Deb says:

    Lexi, how many does this recipe serve?

  14. Roger Beck says:

    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!

    5.0 rating

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