Lebanese Chickpea and Eggplant Stew with Tomato and Garlic
A hearty vegetarian stew featuring tender eggplant and chickpeas simmered in a garlic-tomato sauce with warm spices. This middle eastern-inspired vegetarian (vegetarian) ready in about 40 minutes pairs (15 oz), drained and rinsed chickpeas, olive oil, medium, diced 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 large (about 1 lb), cut into 1-inch cubes eggplant
- 1 can (15 oz), drained and rinsed chickpeas
- 3 tbsp olive oil
- 1 medium, diced onion
- 4, minced garlic cloves
- 14 oz canned crushed tomatoes
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped for garnish fresh parsley
- 1/2 cup water
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 1 large cubed eggplant and sauté for 6-8 minutes until golden and softened, stirring occasionally. Remove eggplant and set aside.
- Step 2: In the same skillet, add 1 medium diced onion and sauté for 4 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 tsp ground cumin, 1/2 tsp ground cinnamon, and 1 tsp paprika, cooking for 30 seconds to bloom the spices. Add 14 oz canned crushed tomatoes, 1/2 cup water, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
- Step 4: Return the cooked eggplant to the skillet and add 1 can (15 oz) drained chickpeas. Simmer uncovered for 15 minutes until the sauce thickens and the flavors meld.
- Step 5: Garnish with 1/4 cup chopped fresh parsley before serving. Enjoy warm with flatbread or rice.
Equipment for this recipe
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Frequently asked questions
How long does Lebanese Chickpea and Eggplant Stew with Tomato and Garlic take to make?
Total time is about 40 minutes (10 min prep + 30 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 Lebanese Chickpea and Eggplant Stew with Tomato and Garlic?
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 olive oil from drying out.
Can I substitute ingredients in Lebanese Chickpea and Eggplant Stew with Tomato and Garlic?
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 Lebanese Chickpea and Eggplant Stew with Tomato and Garlic 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 Lebanese Chickpea and Eggplant Stew with Tomato and Garlic 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.
