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!
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:
- Canned Chickpeas
- Garlic cloves
- Salt and Pepper
- Italian Seasoning
- Olive Oil
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:
- summer squash
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
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!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Cuisine: gluten-free, dairy-free
- 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
- 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.
I served mine with pan-seared wild-caught salmon, but this dish is delicious with chicken or pork
- Calories: 127
- Sugar: 4.9g
- Sodium: 580mg
- Fat: 4.3g
- Saturated Fat: 0.6g
- Carbohydrates: 14.7g
- Fiber: 6.4g
- Protein: 4g
- Cholesterol: 0mg
June 13, 2019
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