Middle Eastern Chickpea and Roasted Eggplant Stew

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A hearty, aromatic stew combining tender roasted eggplant and spiced chickpeas simmered in a rich tomato sauce with warm Middle Eastern spices. This Middle Eastern-inspired vegan recipe, ready in about 55 minutes, pairs eggplant, diced into 1-inch cubes, olive oil, canned chickpeas, drained and rinsed 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

• 2 medium eggplant, diced into 1-inch cubes
• 4 tbsp olive oil
• 2 cups canned chickpeas, drained and rinsed
• 1 medium chopped onion
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 1 can (14 oz) canned crushed tomatoes
• 1 cup vegetable broth
• 1 tsp salt
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh cilantro

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 2 medium diced eggplants with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until soft and lightly browned.
2. Step 2: While eggplant roasts, heat remaining 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and sauté for 5 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 1/4 tsp crushed red pepper flakes to the pot. Cook, stirring, for 1 minute until fragrant.
4. Step 4: Stir in 1 can (14 oz) crushed tomatoes, 1 cup vegetable broth, 2 cups drained chickpeas, and roasted eggplant. Add 1 tsp salt and bring to a simmer.
5. Step 5: Reduce heat to low, cover, and cook for 15 minutes to let flavors meld and sauce thicken.
6. Step 6: Remove from heat and stir in 2 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro. Serve warm with crusty bread or rice.