One-Pot Smokey Chickpea Stew with Roasted Eggplant
This smokey eggplant and chickpea stew is hearty, comforting, and packed with flavour from roasted eggplant, warming spices, and a rich tomato base. It’s a perfect vegan, gluten-free, and high-fibre dinner option that’s both nourishing and satisfying—great for cozy weeknights or make-ahead lunches.
Servings: 4
Calories: 283.7kcal
Ingredients
- 1 large eggplant about 1 lb, diced into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 1 red bell pepper diced
- 1 medium carrot diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika add more for extra smokiness
- ½ tsp ground coriander
- ¼ tsp chili flakes optional
- 14 oz tomatoes diced, canned no-salt-added
- 14 oz chickpeas canned, no-salt added, drained and rinsed
- 1 cup vegetable broth low-sodium
- 2 tbsp tomato paste
- 1 tsp apple cider vinegar to brighten
- ¼ salt
- ¼ pepper
- 1 tbsp parsley or cilantro, chopped, for garnish
Equipment
- Baking sheet
- Parchment paper
- Large pot or Dutch oven
Instructions
- Preheat oven to 425°F (220°C). Toss diced eggplant with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping once, until golden and slightly caramelized. This deepens the smoky flavour.1 large eggplant, 1 tbsp olive oil
- While the eggplant roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add onion, bell pepper, and carrot. Sauté 6–8 minutes until softened.1 medium onion, 1 red bell pepper, 1 medium carrot
- Stir in garlic, cumin, smoked paprika, coriander, and chili flakes. Cook for 1 minute until fragrant.3 cloves garlic, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp ground coriander, ¼ tsp chili flakes
- Add roasted eggplant, diced tomatoes, tomato paste, chickpeas, and broth. Stir well. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes until thickened and flavours meld.14 oz tomatoes, 14 oz chickpeas, 1 cup vegetable broth, 2 tbsp tomato paste
- Stir in the apple cider vinegar, salt, and pepper. Taste and adjust seasoning with extra pepper or smoked paprika.1 tsp apple cider vinegar, ¼ salt, ¼ pepper
- Serve hot, garnished with parsley or cilantro. Add a dollop of Greek yogurt on top for creaminess and balance.1 tbsp parsley
Cooking Tips
- Roast Eggplant Well: Roasting brings out depth and prevents the stew from getting soggy or bitter.
- Boost Smokiness: Add a touch more smoked paprika or a splash of liquid smoke if you want extra smoky flavour.
- Add Greens: Toss in spinach or kale at the end for extra nutrients.
- Meal Prep Friendly: Stores well in the fridge for 4–5 days and freezes beautifully.
- Texture Control: If you like it thicker, mash some of the chickpeas into the stew while it simmers.
- Creamy Garnish: A spoonful of Greek yogurt (or dairy-free yogurt) balances the heat and smokiness.
Nutrition
Nutrition Facts
One-Pot Smokey Chickpea Stew with Roasted Eggplant
Serving Size
1.5 cup
Amount per Serving
Calories
283.7
% Daily Value*
Fat
6.9
g
11
%
Saturated Fat
0.9
g
6
%
Sodium
94.6
mg
4
%
Potassium
1058.7
mg
30
%
Carbohydrates
47.4
g
16
%
Fiber
14.7
g
61
%
Sugar
15.8
g
18
%
Protein
12.5
g
25
%
Vitamin C
62.3
mg
76
%
Calcium
98.9
mg
10
%
Iron
4.5
mg
25
%
Magnesium
90.9
mg
23
%
Zinc
2.2
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.