This Eggplant & Chickpea Skillet is a quick, healthy, one-pan dinner made with tender eggplant, hearty chickpeas, and bold spices. Perfect for busy weeknights, meal prep, or plant-based eating. Budget-friendly, customizable, and packed with flavor. Save this easy vegetarian skillet recipe for later.
Why You’ll Love This Recipe
- Quick & easy: Ready in about 30 minutes
- Family-friendly: Mildly spiced and customizable
- Budget-friendly: Simple pantry staples
- Customizable: Add greens, grains, or extra spice
Ingredients
Main Ingredients
- 1 large eggplant, cut into 1-inch cubes
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon chili flakes (optional)
- 1 can (14 oz / 400 g) crushed tomatoes
- Salt and black pepper, to taste
Optional Topping
- Fresh parsley or cilantro, chopped
- Lemon wedges
- Crumbled feta or plant-based alternative
Step-by-Step Instructions
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until soft.
- Add garlic and spices: Stir in garlic, cumin, smoked paprika, coriander, and chili flakes. Cook for 30 seconds until fragrant.
- Cook the eggplant: Add eggplant cubes, season with salt and pepper, and cook for 8–10 minutes, stirring occasionally, until lightly browned and tender.
- Add chickpeas and tomatoes: Stir in chickpeas and crushed tomatoes. Reduce heat and simmer for 10–12 minutes until thick and saucy.
- Finish and taste: Adjust seasoning, add lemon juice if desired, and remove from heat.
Equipment
- Large non-stick or cast-iron skillet
- Cutting board
- Sharp knife
- Wooden spoon or spatula
Tips & Variations
- Make it creamy: Stir in a spoon of tahini or coconut milk at the end.
- Add greens: Fold in spinach or kale during the last 2 minutes of cooking.
- Spice level: Increase chili flakes or add harissa for heat.
- Storage: Store leftovers in an airtight container for up to 4 days in the fridge.
- Reheating: Reheat gently on the stovetop with a splash of water.
Serving Suggestions
- Serve over steamed rice, quinoa, or couscous
- Pair with warm flatbread or pita
- Add a side cucumber-tomato salad for freshness
Nutrition Facts (Approximate per serving)
- Calories: 320
- Carbohydrates: 38 g
- Protein: 11 g
- Fat: 14 g
- Fiber: 12 g
Conclusion
This Eggplant & Chickpea Skillet is proof that simple ingredients can deliver big flavor. It’s nourishing, versatile, and ideal for both weeknight dinners and meal prep. Save it, print it, and share it with anyone who loves easy, wholesome cooking.
FAQ Section
Can I freeze this recipe?
Yes. Let it cool completely, then freeze for up to 2 months. Thaw overnight before reheating.
How can I make it ahead of time?
Prepare the skillet dish fully and refrigerate. The flavors deepen overnight, making it perfect for meal prep.
Can I add a different protein?
Absolutely. White beans, lentils, or even tofu work well.
Is this recipe vegan?
Yes, as written. Just skip dairy toppings or use plant-based alternatives.
What if my eggplant is bitter?
Salt the eggplant cubes for 15 minutes, rinse, and pat dry before cooking.