Eggplant Chickpea Stew

Here is one of my favorite comfort meals that also happens to be vegetarian. This recipe will fill your belly but leave you feeling healthy and radiant.

5 from 1 vote
Eggplant Chickpea Stew
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Course: Soup
Cuisine: American
Servings: 6 Servings
Calories: 204 kcal
Author: Alyssa Rimmer
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • ½ cup chopped onion
  • 3 cups chopped eggplant about ½ large eggplant
  • 1 28-ounce can diced tomatoes
  • 1 15-ounce can chickpeas drained and rinsed
  • 2 cups water
  • 2 tablespoons tomato paste
  • 2 teaspoons dried Italian herbs
  • teaspoons kosher or fine sea salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper optional
  • Parmesan cheese or nutritional yeast to garnish
  1. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the garlic and onions and sauté until the onions start to soften, about 2-3 minutes. Add the eggplant and cook for 1-2 minutes until slightly browned.
  2. Pour the diced tomatoes, chickpeas, and water into the pot. Stir in the tomato paste, dried herbs, salt, pepper, and crushed red pepper (if using). Bring the stew to a boil, then cover and reduce heat to simmer for 20-30 minutes, until the eggplant is soft.
  3. Taste and adjust seasonings to your liking. Serve immediately with a sprinkle of Parmesan cheese or nutritional yeast on top if desired.
Nutrition Facts
Eggplant Chickpea Stew
Amount Per Serving
Calories 204 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 69mg 3%
Potassium 630mg 18%
Total Carbohydrates 30g 10%
Dietary Fiber 8g 32%
Sugars 9g
Protein 8g 16%
Vitamin A 6.5%
Vitamin C 20.2%
Calcium 10%
Iron 21.3%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Alyssa Rimmer Chickpeas Eggplant Magazine Optionally Dairy Free Optionally Vegan
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