Slow-Roasted Mediterranean Chickpea and Eggplant Stew

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A hearty vegetarian stew slow-roasted to deepen flavors of tender eggplant, chickpeas, and tomatoes, finished with fresh herbs and a touch of smoked paprika. This Mediterranean-inspired vegan recipe (vegetarian), ready in about 65 minutes, pairs eggplant, canned chickpeas, cherry tomatoes 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 1.5 lbs), cubed into 1-inch pieces eggplant
• 1 can (15 oz), drained and rinsed canned chickpeas
• 2 cups, halved cherry tomatoes
• 1 medium, diced red onion
• 4 cloves, minced garlic cloves
• 4 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup vegetable broth
• 2 tbsp, chopped fresh parsley
• 1 tbsp fresh lemon juice

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

Instructions

1. Step 1: Preheat oven to 375°F. In a large mixing bowl, combine 1 large cubed eggplant (about 1.5 lbs), 1 can (15 oz) drained chickpeas, 2 cups halved cherry tomatoes, 1 diced medium red onion, and 4 minced garlic cloves.
2. Step 2: Drizzle with 4 tbsp olive oil and sprinkle 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Toss thoroughly to coat all vegetables evenly.
3. Step 3: Transfer mixture to a large roasting pan and pour 1 cup vegetable broth evenly over the top. Roast uncovered for 45 minutes, stirring halfway through, until eggplant is tender and tomatoes have broken down.
4. Step 4: Remove from oven and stir in 2 tbsp chopped fresh parsley and 1 tbsp fresh lemon juice to brighten the stew before serving.