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!
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
I served mine with pan-seared wild-caught salmon, but this dish is delicious with chicken or pork
Nutrition
Calories: 127kcal | Carbohydrates: 14.7g | Protein: 4g | Fat: 4.3g | Saturated Fat: 0.6g | Sodium: 580mg | Fiber: 6.4g | Sugar: 4.9g