Braised Chickpea and Eggplant Stew with Smoked Paprika
A hearty Mediterranean-inspired stew combining tender eggplant and chickpeas braised in a smoky tomato sauce infused with paprika and garlic. This mediterranean-inspired vegan (mediterranean) ready in about 50 minutes pairs eggplant, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 medium (about 1 lb) eggplant
- 3 tbsp olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 14 oz canned diced tomatoes
- 15 oz, drained and rinsed canned chickpeas
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut 1 medium eggplant into 1-inch cubes. Heat 3 tbsp olive oil in a large skillet over medium heat and add the eggplant cubes. Cook, stirring occasionally, for 8-10 minutes until the eggplant is softened and starting to brown.
- Step 2: Add 1 diced medium yellow onion and 4 minced garlic cloves to the skillet. Sauté for 4 minutes until the onion is translucent and garlic fragrant.
- Step 3: Stir in 2 tsp smoked paprika and 1 tsp ground cumin, cooking for 1 minute to bloom the spices.
- Step 4: Add 14 oz canned diced tomatoes, 15 oz drained chickpeas, and 1 cup vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer and cover, cooking for 20 minutes until the sauce thickens and flavors meld.
- Step 5: Remove the lid and increase heat to medium-high. Cook uncovered for 5 more minutes to reduce excess liquid.
- Step 6: Stir in 2 tbsp chopped fresh parsley just before serving to add brightness.
Frequently asked questions
How long does Braised Chickpea and Eggplant Stew with Smoked Paprika take to make?
Total time is about 50 minutes (15 min prep + 35 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 Braised Chickpea and Eggplant Stew with Smoked Paprika?
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 eggplant from drying out.
Can I substitute ingredients in Braised Chickpea and Eggplant Stew with Smoked Paprika?
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 Braised Chickpea and Eggplant Stew with Smoked Paprika 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.
What goes well with Braised Chickpea and Eggplant Stew with Smoked Paprika?
Mediterranean vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
