Description
This Mediterranean Chickpea Skillet is a flavorful, hearty, and healthy dish that combines tender roasted eggplant and bell pepper with browned chickpeas simmered in a spiced tomato sauce. Finished off with warm spices like paprika, cumin, and cinnamon, and garnished with hummus, fresh cilantro, toasted pine nuts, lemon wedges, and harissa, it’s perfect for a satisfying vegetarian meal that’s easy to prepare and packed with vibrant Mediterranean flavors.
Ingredients
Vegetables
- 1 small eggplant
- 1 large red bell pepper
- 3 cloves garlic, minced
- cilantro, freshly chopped (for garnish)
Legumes & Canned Goods
- 1 can chickpeas (15 ounces), drained, rinsed, and patted dry
- 1 can tomato sauce (15 ounces)
Oils & Fats
- 2 tablespoons olive oil (plus more for roasting vegetables)
Spices & Seasonings
- ¾ teaspoon kosher salt, divided
- Black pepper, freshly ground, to taste
- 1 teaspoon ground paprika
- ½ teaspoon ground cumin
- ⅛ teaspoon ground cinnamon
Other
- 1 tablespoon tomato paste
- 1/3 cup water
- Hummus (for serving)
- Pine nuts, toasted (for garnish)
- Lemon wedges (for serving)
- Harissa (optional, for serving)
- Flatbread, warmed (for serving)
Instructions
- Preheat the Oven: Place an oven rack in the middle position and preheat the oven to 400°F (204°C).
- Prepare the Baking Sheet: Line a baking sheet with parchment paper or foil to prevent sticking and ease cleanup.
- Slice Vegetables: Slice the eggplant and red bell pepper in half lengthwise. Score a large “X” into the flesh of the eggplant to allow for better roasting.
- Season and Oil Vegetables: Brush both sides of the eggplant and bell pepper halves with olive oil. Season with ¼ teaspoon kosher salt and freshly ground black pepper to taste.
- Roast Vegetables: Place the vegetables cut-side up on the prepared baking sheet and roast in the preheated oven for 25 to 30 minutes until tender and lightly blackened.
- Brown the Chickpeas: While vegetables roast, heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the chickpeas, season with ¼ teaspoon kosher salt, and sauté for 3 to 4 minutes until they are lightly browned and coated in oil.
- Add Aromatics and Spices: Stir in the minced garlic, ground paprika, cumin, and cinnamon. Cook for about a minute or until the mixture is fragrant, stirring frequently.
- Incorporate Tomato Paste: Add another tablespoon of olive oil and the tomato paste to the skillet. Cook for 1 to 2 minutes, stirring constantly until the tomato paste darkens slightly, enhancing its depth of flavor.
- Add Tomato Sauce and Water: Stir in the tomato sauce, water, and the remaining ¼ teaspoon kosher salt. Mix well and bring to a gentle simmer, then reduce heat to low to keep warm.
- Chop Roasted Vegetables: Once the eggplant and bell pepper are roasted, remove them from the oven. Chop into bite-sized pieces, keeping the oven on for the next step.
- Combine Vegetables and Chickpeas: Transfer the chopped roasted vegetables into the skillet with the chickpea sauce. Stir gently to combine all the flavors.
- Finish Baking: Place the skillet uncovered in the oven and roast for 5 to 10 minutes until the mixture is bubbly and lightly browned on top, allowing flavors to meld beautifully.
- Serve: Serve the Mediterranean Chickpea Skillet hot. Garnish with optional toppings like hummus, freshly chopped cilantro, toasted pine nuts, lemon wedges, harissa, and warmed flatbread on the side for a complete Mediterranean-inspired meal.
Notes
- You can substitute other bell pepper colors if desired.
- For extra heat, add a pinch of cayenne pepper or fresh chili to the spice mix.
- Use gluten-free flatbread or omit if following a gluten-free diet.
- To make it vegan, ensure hummus and flatbread are vegan-friendly.
- Skillet needs to be oven-safe, such as cast iron or stainless steel with heatproof handle.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or in the oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
