Aleppo-Spiced Chickpea and Eggplant Stew
A hearty vegetarian stew combining tender chickpeas and roasted eggplant in a tomato-based sauce seasoned with Aleppo pepper and warm spices. This middle eastern-inspired vegetarian (vegetarian) ready in about 55 minutes pairs tablespoons, divided olive oil, medium, diced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large (about 1 pound), cut into 1-inch cubes eggplant
- 4 tablespoons, divided olive oil
- 2 cups cooked (or 1 can, drained and rinsed) chickpeas
- 1 medium, diced onion
- 3, minced garlic cloves
- 14 ounces canned diced tomatoes
- 1.5 teaspoons Aleppo pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 tablespoons fresh lemon juice
- 1/4 cup, chopped fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 large eggplant cut into 1-inch cubes with 2 tablespoons olive oil and 1/2 teaspoon salt. Spread on a baking sheet and roast for 25 minutes, turning halfway, until golden and tender.
- Step 2: While eggplant roasts, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium diced onion and 3 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 1.5 teaspoons Aleppo pepper, 1 teaspoon ground coriander, and 1 teaspoon ground cumin; cook for 1 minute until spices bloom.
- Step 4: Add 14 ounces canned diced tomatoes and 2 cups cooked chickpeas to the skillet, stir to combine and bring to a simmer. Cook for 10 minutes until the sauce thickens slightly.
- Step 5: Fold in the roasted eggplant cubes, 2 tablespoons fresh lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer for another 5 minutes to meld flavors.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve warm with crusty bread or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aleppo-Spiced Chickpea and Eggplant Stew take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aleppo-Spiced Chickpea and Eggplant Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced onion from drying out.
Can I substitute ingredients in Aleppo-Spiced Chickpea and Eggplant Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aleppo-Spiced Chickpea and Eggplant Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Aleppo-Spiced Chickpea and Eggplant Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
