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:

  • Eggplant
  • Canned Chickpeas
  • Tomatoes
  • Spinach
  • Garlic cloves
  • Salt and Pepper
  • Italian Seasoning
  • Olive Oil
  • Onion

Tomato and eggplant chickpea stew in pot with spinach

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

Eggplant chickpea recipe with tomatoes

Watch the video here:



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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

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

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18 comments
June 13, 2019

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18 Responses

  1. 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!

  2. 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!

  3. 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!

  4. 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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Author: Lexi

Ingredients

Directions

Recipe Notes


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