Some nights, you just want to dump everything in a pot and walk away…

That was me on a random Tuesday, juggling carpool, emails, and the 5pm “what’s for dinner?” panic. I needed something warm, healthy, and hands-off. That’s when I pulled out my slow cooker and threw together what would become one of my coziest go-to meals: Eggplant Chickpea Stew.

It’s a rich, spiced, veggie-loaded stew that’s somehow both comforting and light. The eggplant gets silky, the chickpeas stay hearty, and the tomato-y broth is full of garlic, cumin, and cinnamon for that Moroccan-inspired magic.

It’s one of those feel-good recipes that tastes even better the next day. And yes — it helped me stick to my goals without feeling like I was on a diet.

🍆 Ingredients:

• 1 medium eggplant, peeled (optional) and diced

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 can (14.5 oz) diced tomatoes

• 1 small onion, chopped

• 3 garlic cloves, minced

• 1 red bell pepper, chopped

• 1 zucchini, chopped

• 1 1/2 cups low-sodium vegetable broth

• 2 tbsp tomato paste

• 1 tsp ground cumin

• 1/2 tsp smoked paprika

• 1/2 tsp ground cinnamon

• Salt and pepper, to taste

• 1 tbsp olive oil

• Optional: fresh parsley, lemon wedges for serving

👩‍🍳 Instructions:

1. Sauté for extra flavor (optional but recommended):
   In a small skillet, heat olive oil and sauté onion, garlic, and spices for 2–3 minutes until fragrant. Add to slow cooker.

2. Add everything to the slow cooker:
   Combine eggplant, chickpeas, tomatoes, tomato paste, bell pepper, zucchini, broth, and sautéed mixture. Stir to combine.

3. Cook low and slow:
   Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until veggies are soft and stew is fragrant.

4. Taste and finish:
   Taste and adjust salt and pepper as needed. Serve hot, topped with fresh parsley and a squeeze of lemon.

💡 Sarah’s Tips:

• Make it a full meal: Serve over quinoa, couscous, or cauliflower rice.

• Want a thicker stew? Mash a few chickpeas right in the pot at the end.

• Leftover magic: The flavors deepen overnight — it’s amazing the next day!

Why I Love This Recipe

This recipe came into my life when I was trying to simplify everything — my eating, my schedule, and my stress. I needed real food I could trust to nourish my body and still taste amazing.

This eggplant stew is exactly that. It’s budget-friendly, plant-based, and fills the house with the most amazing cozy aroma. My husband adds hot sauce, I like mine with lemon, and the kids… well, they pick out the chickpeas first 😂

It’s one of the recipes I kept turning to when I was trying to lose weight naturally and feel like me again after 35. Easy, nourishing, satisfying. That’s the goal.