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Dinner recipe · from the recipe book

Brown Lentil and Chickpea Stew with Eggplant

A thick, savory Italian-style stew of earthy lentils, creamy chickpeas and silky eggplant in a tomato and rosemary broth, finished with basil and Parmesan.

Brown Lentil and Chickpea Stew with Eggplant

Ingredients

  • 1 cup200 gBrown or green lentils, dryrinsed and picked over
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 4¼ cups cubed350 gEggplantcut into 3/4-inch cubes
  • 1½ medium160 gYellow oniondiced
  • 2 medium122 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 14½ oz411 gDiced tomatoes, canned
  • 4 cups900 gVegetable broth
  • 2 tbsp30 gOlive oil
  • ¾ tsp1 gDried rosemarycrumbled
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 4 cups loosely packed120 gBaby spinach
  • ½ cup leaves12 gFresh basiltorn
  • ⅓ cup grated30 gGrated Parmesan

Steps

  1. Before you start cooking, dice the onion, carrot and celery, mince the garlic, cube the eggplant and rinse the brown lentils.
  2. Heat half of the olive oil in a Dutch oven over medium-high heat. Add the eggplant and cook, stirring now and then, until browned on several sides, about 8 minutes. Transfer the eggplant to a plate.
  3. Lower the heat to medium and add the remaining half of the olive oil. Add the onion, carrot and celery and cook until softened, about 7 minutes.
  4. Stir in the garlic, rosemary, oregano and red pepper flakes and cook for 1 minute until fragrant. Stir in the tomato paste and cook 1 minute more.
  5. Add the diced tomatoes, vegetable broth and lentils. Bring to a boil, then cover, reduce to a gentle simmer and cook for 20 minutes.
  6. Stir in the chickpeas and the browned eggplant. Simmer uncovered until the lentils are tender and the stew has thickened, about 15 minutes.
  7. Stir in the spinach until wilted, then season with the salt and black pepper.
  8. Ladle into bowls and top each with the basil and Parmesan.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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