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

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Eggplant Chickpea Stew

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Soup

Cuisine: American

Servings: 6 Servings

Calories: 204kcal

Author: Alyssa Rimmer

Ingredients

• ▢ 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
• ▢ 1½ 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

Instructions

• ▢
  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.
• ▢
  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.
• ▢
  Taste and adjust seasonings to your liking. Serve immediately with a sprinkle of Parmesan cheese or nutritional yeast on top if desired.

Nutrition

Nutrition Facts

Eggplant Chickpea Stew

Amount Per Serving

Calories 204 Calories from Fat 54

% Daily Value*

Fat 6g9%

Sodium 69mg3%

Potassium 630mg18%

Carbohydrates 30g10%

Fiber 8g32%

Sugar 9g10%

Protein 8g16%

Vitamin A 325IU7%

Vitamin C 16.7mg20%

Calcium 100mg10%

Iron 3.8mg21%

* Percent Daily Values are based on a 2000 calorie diet.

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