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Eggplant, tomato, and chickpea skillet

Eggplant, tomatoes, chickpeas, rice. A vegan skillet that tastes stewed on purpose.

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Eggplant, tomato, and chickpea skilletEggplant, tomato, and chickpea skillet

$1.82 a serving · 35 min

  • One pan
  • Makes leftovers
  • Vegan
  • Gluten-free
  • Dairy-free
  • Nut-free
  • PCOS-friendly
  • Heart-healthy
  • Anti-inflammatory
  • Thyroid-friendly
  • Mediterranean
  • Family friendly
  • Beans & lentils

Cost is the ingredients you actually use. About $7.30 if you cook for four.

Protein
22g
Carbs
62g
Time
35 min

Ingredients

Per serving, grouped the way the store is laid out.

Produce

  • Eggplant1
  • Tomatoes2
  • Fresh parsley3 tsp

Pantry

  • Chickpeas (can)1
  • Rice2 oz
  • Olive oil3 tsp

Spices

  • Ground cumin1 tsp
  • Smoked paprika1 tsp
  • Salt & pepper1 tsp

How to cook it

  1. 1

    Start the rice. Cube the eggplant and fry in oil until soft and browned.

  2. 2

    Add chopped tomato, chickpeas, cumin, and paprika. Simmer 12 minutes.

  3. 3

    Finish with parsley. Serve over rice.

People also ask

What to serve with Eggplant, tomato, and chickpea skillet?
Lemon garlic chicken sheet-pan, Chicken fajitas, or Thai green chicken curry. Those sit in the same style as Eggplant, tomato, and chickpea skillet and keep the grocery list from exploding.
Can you meal prep Eggplant, tomato, and chickpea skillet?
Yes. Eggplant, tomato, and chickpea skillet holds for 3–4 days in the fridge. Cook a double batch and lunch is already done. beans and the sides reheat without falling apart.
How long does Eggplant, tomato, and chickpea skillet last in the fridge?
3–4 days sealed. Freeze leftover portions for up to a month if you made a big batch.
Is Eggplant, tomato, and chickpea skillet vegan?
Yes. Eggplant, tomato, and chickpea skillet is vegan.
Is Eggplant, tomato, and chickpea skillet vegetarian?
Yes. Eggplant, tomato, and chickpea skillet is vegetarian.

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