Roasted Eggplant Stew

4.91 from 10 votes

This roasted eggplant stew is warm and hearty with zucchini and chickpeas. Minced garlic, smoked paprika and cumin season the fragrant tomato broth.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: Mediterranean / Middle Eastern

Diet: Vegan

Servings:

Author: Paige Adams

Ingredients

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

Instructions

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.

Notes

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.

Nutrition