top of page

Eggplant Chickpea Stew

Yummy and very easy!​


Olive oil
1/2 of an eggplant, cut into 1 inch chunks
1/2 red onion, thinly sliced
2 garlic cloves, finely chopped
1 leek, sliced into rounds
1 zucchini, cut into 1/4 inch pieces
8 ounce canned crushed tomatoes
1 cup vegetable broth (from bullion)
1 can chickpeas 
1 teaspoon dried thyme leaves
2 cups fresh baby spinach leaves

shaved parmesan cheese 

loaf of crusty bread as a side


1. Cut up the eggplant, red onion, leek, and zucchini

2. Coat the bottom of a pot with olive oil. Heat on medium high heat, until hot. Add the eggplant to the oil, toss in the oil and let sit until it starts to get tender, about 3 minutes, then add the onion and the garlic.

3. Sauté until the onions begin to soften. Add both the leeks and zucchini to the pot and toss all the vegetables together. Add more oil if extra lubrication is needed. Cook until the zucchini are warm and the vegetables begin to brown.

4. Add the crushed tomatoes and vegetable broth and stir until a cohesive thick mixture forms. Thinly chop the jalapeño and add it to the broth.

5. Bring the mixture down to a simmer and cook for about 15 minutes, until bubbling.


6. Drain the chickpeas and stir them into the stew. Season with salt and pepper to taste and add the thyme leaves.

7. Cook 5 more minutes and then add the fresh spinach leaves into the pot. Stir so the leaves wilt.


8. Serve with crusty bread and a sprinkle of parmesan cheese.


Original recipe link

bottom of page