Eggplant Stew with Tomatoes, Zucchini & Chickpeas

4.91 from 11 votes

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Cozy up with a bowl of this easy eggplant stew. With roasted eggplant and zucchini, this chunky vegetable stew has a wonderfully fragrant tomato base full of garlic, cumin and smoked paprika. It also has a can of chickpeas stirred in with the roasted vegetables, crushed tomatoes and vegetable broth. The stew is warm and nourishing.

Interested in another veggie soup? Try this hearty vegetable soup.

Three bowls of eggplant soup.

Why You’ll Love This Recipe

  • When you roast vegetables for stew, they get good toasted and caramelized flavors. I don’t do it for every vegetable soup recipe, but when I do I wonder if I should start to default to doing it.
  • This is a healthy soup recipe that’s very filling too. Chickpeas are a great source of protein and fiber. They are a simple way to make vegan soups more satisfying for a meal.
  • You can never have too many vegetable soups in your fall to winter rotation. It doesn’t get much more nutritious than veggie soups. They are simple to cook, can be made in advance, and they are freezer friendly.

The Ingredients

Ingredients including eggplant, zucchini, crushed tomatoes, chickpeas, onions, garlic, spices, olive oil and vegetable broth.

This is what you need:

  • Eggplant: Look for an eggplant that has shiny and smooth skin and does not have any soft spots. The recipe calls for 1 medium zucchini.
  • Zucchini: Similar to eggplant, the freshest zucchini has smooth skin and is firm and not soft.
  • Chickpeas: Use canned chickpeas (also known as garbanzo beans). Just make sure to rinse them off in a colander before you stir them in. Also, pull off any loose skins.
  • Crushed tomatoes are the base of this veggie stew. You will need a 28-ounce can. It is up to you if they are fire-roasted tomatoes or not.
  • Onions: Like most soups, this one starts with sautéing onions. 
  • Garlic: Three garlic cloves may sound like a lot, but it really balances with the seasonings and the overall flavors.
  • Dried spices: The stew has cumin, smoked paprika, salt and pepper.
  • Vegetable broth: I always use low-sodium veggie broth. Then I can control the seasonings, especially the amount of salt.
  • Olive oil: You will need oil for roasting the vegetables on the pan and for sautéing the onions in the pot.
  • Parsley: I always like finish soup with chopped fresh herbs before I serve it.

Optional Additions

  • Harissa: If you like heat and spice, you can add 1 tablespoon harissa paste with the garlic and seasonings. This will give the stew a definite kick.
  • Red pepper flakes: Another way to make the stew spicy is to include 1/8-1/4 teaspoon red pepper flakes with the spices.
  • Feta: In addition chopped parsley, you can sprinkle on crumbled feta cheese. As the recipe is written, the stew is vegan, so keep that in mind before adding cheese.

How To Make Roasted Eggplant Stew

Preheat the oven to 400 degrees F.

1. Toss the eggplant and zucchini with olive oil, salt and pepper on a sheet pan. Spread them into single layer.

2. Roast the eggplant and zucchini until they are tender and lightly browned at the edges, about 25-30 minutes.

Eggplant and zucchini on a sheet pan before and after they are roasted.

3. Heat the oil in a large saucepan or dutch oven and sauté the onions over medium high heat. They will start to be come soft and translucent in 3-4 minutes.

4. Stir in the garlic, cumin, smoked paprika, salt and pepper. They will quickly make the onions fragrant.

Sautéed onions in large pot. Spices and garlic stirred into onions.

5. Pour in the tomatoes and vegetable broth. Bring the soup to a boil and then let it simmer for 15-20 minutes. The stew will thicken slightly.

6. Add the roasted eggplant and zucchini and chickpeas and simmer. Give the stew 10 minutes, so everything is warmed through. Garnish the soup with chopped parsley before serving.

Stew simmering in a large pot. Roasted eggplant, zucchini and chickpeas stirred into stew.


As mentioned, this is a stew that eats like a meal, so you don’t need much more than that. Here are some options to serve with it.

Storage, Leftovers & Freezing

Before storing leftovers, let the stew cool to room temperature. Then put it in an airtight container. You can keep it in the refrigerator up to 4 days. And you can store it in the freezer up to 1 month. Thawing is easier if you divide the soup into portion sizes before you freeze it.

Bowl of zucchini tomato eggplant soup.

Recipe Tips

  • Use the time that the eggplant and zucchini are roasting in the oven to start making the tomato stew. This is a simple, uncomplicated way to multi-task.
  • Watch the stew as it simmers. If it looks like it is thickening too quickly, lower the heat, or even add a little more veggie broth. Giving the soup time to simmer is more about the flavors melding than the vegetables cooking considering you roast them in the oven.
  • Taste the soup while it’s cooking. Of course, be careful not to burn your mouth, but tasting it periodically helps you know if you need to adjust the seasonings. For any soup recipe, it’s better to figure this out while you still have cook time left on your soup.

Recipe FAQs

Do you need to salt eggplant before roasting it?

No. For this soup recipe, I just go ahead and toss it olive oil and seasonings and roast it. The dry heat of the oven will nicely brown the edges. 

Should you peel the eggplant for this stew?

There’s no need to peel it. The skin will become tender in the oven while it roasts and when the eggplant simmers in the tomato broth. I like the texture it gives to the soup too.

More Vegetable Soup Recipes

Chickpea Soup
Slow Cooker Moroccan Stew with Chickpeas
Roasted Tomato Soup
Spicy Chipotle Butternut Squash Soup
Lentil Wild Rice Soup
Roasted Poblano Corn Chowder
Cauliflower Soup with White Beans

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Roasted Eggplant Stew

4.91 from 11 votes
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4
This roasted eggplant stew is warm and hearty with zucchini and chickpeas. Minced garlic, smoked paprika and cumin season the fragrant tomato broth.


For eggplant and zucchini

  • 1 medium eggplant, diced
  • 2 medium zucchini, diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For stew

  • 1 tablespoon olive oil
  • 1 small onion, roughly chopped
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 28-ounce can crushed tomatoes
  • 4 cups low-sodium vegetable broth
  • Chopped parsley for serving


  • Preheat the oven to 400 degrees F.
  • On a sheet pan toss the eggplant and zucchini with olive oil, salt and pepper. Spread them out in a single layer. Roast them for 25-30 minutes until they are lightly browned at the edges and tender.
  • While the vegetables are roasting, make the tomato stew. In a large saucepan, warm the olive oil over medium high heat. Sauté the onions until they start to soften and turn translucent, about 3-4 minutes. 
  • Stir in the garlic, cumin, smoked paprika, salt and pepper, giving them 30 seconds to 1 minute to become fragrant.
  • Pour in the tomatoes and vegetable broth. Bring the mixture to a boil. Then reduce the heat and simmer for 15-20 minutes until it has thickened. 
  • Stir in the roasted eggplant and zucchini and chickpeas. Let them simmer for 10 minutes until everything is warmed through.
  • Divide the soup into bowls and top with chopped parsley.


To make the stew spicier, add 1 tablespoon harissa paste or 1/8-1/4 teaspoon red pepper flakes with the garlic and spices.
When you garnish the soup before serving, you can also top it with crumbled feta cheese. Then this will go from vegan to a vegetarian stew.
Before storing, let the stew cool to room temperature. Put leftovers in an airtight container. They can be stored in the fridge up to 4 days and in the freezer up to 1 month. If you are freezing the stew, divide it into individual portion sizes to make thawing easier. 


Calories: 370kcal | Carbohydrates: 58g | Protein: 16g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 863mg | Potassium: 1409mg | Fiber: 17g | Sugar: 22g | Vitamin A: 803IU | Vitamin C: 42mg | Calcium: 160mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: Mediterranean / Middle Eastern
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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Recipe Rating


  1. 5 stars
    Delicious and easy! A great weeknight meal. I didn’t have any potatoes so subbed in a 15oz can of garbanzo beans and it was fantastic. I served with some fresh homemade bread. 🤤

  2. Found this recipe the day of, i had everything beside the can of tomatoes. So i used tomato sauce and the whole family including myself thought it was delicious !

  3. 5 stars
    We really enjoyed this tonight. It’s hearty and savoury. I added some frozen chunks of cod to the tomato as it cooked because I had started to defrost it before finding your recipe. Didn’t add it to any grain but did dip some fresh baked sourdough multigrain bread. Yum! 10/10