Turkish Spiced Chickpea and Eggplant Stew

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

A hearty vegetarian stew featuring smoky eggplant and spiced chickpeas simmered in a rich tomato base with traditional Middle Eastern flavors. This Middle Eastern-inspired vegetarian recipe, ready in about 55 minutes, pairs eggplant, canned chickpeas, olive oil 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

• 2 medium, diced into 1-inch cubes eggplant
• 1 can (15 oz), drained and rinsed canned chickpeas
• 4 tbsp olive oil
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 can (14 oz) crushed tomatoes
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish fresh parsley

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

Instructions

1. Step 1: Heat 4 tbsp olive oil in a large pot over medium heat. Add 1 large finely chopped onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Add 3 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp ground cinnamon to the pot, stirring for 1 minute until aromatic.
3. Step 3: Add 2 medium diced eggplants (1-inch cubes) and cook for 8-10 minutes, stirring occasionally until softened and starting to brown.
4. Step 4: Stir in 1 can (15 oz) drained and rinsed chickpeas, 1 can (14 oz) crushed tomatoes, 1 cup vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and cook for 20 minutes until the stew thickens and flavors meld.
5. Step 5: Remove from heat and garnish with 1/4 cup chopped fresh parsley before serving warm with crusty bread or rice.