Aleppo-Spiced Chickpea and Eggplant Stew

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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 recipe, ready in about 55 minutes, pairs eggplant, olive oil, chickpeas 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve warm with crusty bread or rice.