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Tomato, Eggplant, and Chickpea Stew

5 from 4 reviews

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!

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 large eggplant, peeled and cubed
  • 2 garlic cloves, minced
  • 11/2 teaspoons fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Italian seasoning
  • 128 oz. can organic diced tomatoes, or 3 large tomatoes, diced
  • 1 15 oz. can chickpeas, drained and rinsed
  • 1 cup fresh baby spinach

Instructions

  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.

Notes

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

Nutrition

LEXI'S SECRETS TO GETTING DELICIOUS DINNER ON THE TABLE FAST 

Lexi's sharing her top secrets to prepping ahead of time and quick meals!