Skillet Eggplant & Chickpeas
Tender eggplant and hearty chickpeas simmered in a spiced tomato sauce. A filling vegetarian dinner perfect for stovetop cooking.
Ingredients
- 1 eggplant, diced
- 1 can chickpeas, drained and rinsed
- 1 cup diced tomatoes
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
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1
Heat a large skillet over medium heat. Add the 1 tbsp olive oil and swirl to coat the pan.
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2
Add the diced 1/2 onion and cook for 2-3 minutes until it begins to soften and become translucent.
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3
Add the minced 2 garlic cloves and cook for another 30 seconds until fragrant, being careful not to burn it.
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4
Add the diced 1 eggplant to the skillet. Cook for 5-7 minutes, stirring occasionally, until the eggplant begins to soften and brown slightly.
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5
Add the drained and rinsed 1 can chickpeas to the skillet and stir to combine with the eggplant mixture.
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6
Pour in the 1 cup diced tomatoes and sprinkle with 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Stir to combine all ingredients.
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7
Reduce heat to medium-low and simmer the mixture for 10-15 minutes, stirring occasionally, until the sauce has thickened and the eggplant is completely tender.
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8
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs like cilantro or cilantro if desired.