Eggplant and Chickpea Stew Served with Quinoa

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One of the most enjoyable parts of healthy eating is discovering new ingredients you might never have tried before. Many women over 50 tell me they find themselves cooking the same meals week after week. While there’s nothing wrong with having favorite recipes, adding a few new ingredients from time to time can bring fresh flavors, new nutrients, and renewed excitement to healthy eating.

At Life’s Yearning, we encourage curiosity in the kitchen. You don’t have to completely change the way you eat overnight. Sometimes lasting habits begin by simply trying one new recipe or one new ingredient. Chickpeas are a wonderful example. They’re an affordable pantry staple that’s rich in plant-based protein, fiber, and important nutrients, making them a satisfying addition to soups, salads, grain bowls, and hearty stews like this one.

This comforting eggplant and chickpea stew combines warm spices, tender vegetables, and wholesome quinoa into a meal that’s both nourishing and full of flavor. It’s a wonderful option for a cozy weeknight dinner, meal prep lunches, or anyone looking to enjoy more plant-forward meals without sacrificing satisfaction.

Healthy eating doesn’t have to mean eating the same foods every day. Sometimes the next healthy habit begins with trying something new—and discovering you absolutely love it.

Ingredients:

For the Eggplant and Chickpea Stew:

1 large eggplant, diced
1 can (15 oz) chickpeas, drained and rinsed
1 onion, chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
2 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley or cilantro, chopped (for garnish)

For Serving:

Cooked quinoa

Directions:

In a large pot or skillet, heat the olive oil over medium heat.
Add the diced eggplant and sauté for about 5-7 minutes, or until the eggplant is slightly softened and golden brown. Remove the eggplant from the pot and set aside.
In the same pot, add the chopped onion and sauté until it becomes translucent.
Stir in the minced garlic and cook for about 1 minute until fragrant.
Add the diced tomatoes (with their juices) to the pot, along with the ground cumin, ground coriander, smoked paprika, red pepper flakes, salt, and pepper. Mix well to combine.
Return the sautéed eggplant to the pot and add the drained chickpeas.
Pour in the vegetable broth and bring the mixture to a simmer. Allow the stew to simmer for about 15-20 minutes, allowing the flavors to meld and the stew to thicken.
Taste and adjust the seasoning by adding more salt, pepper, or spices according to your preferences.
Divide the eggplant and chickpea stew among serving bowls.