Dinner/Mains

September 15, 2023

Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes

Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes is a perfect transitional dish for summer into fall. Late summer produces gets cozy with warm spices that take the chill off autumn days. 

It was an unusual year in the garden this summer, with normally heavy producers like cucumbers and zucchini doing absolutely nothing for me, while plants I’ve had mixed success with, like eggplant, were prolific! In my garden, eggplant was the new zucchini. I had a steady stream of Japanese eggplant from July through early September. There was lots of baba ghanoush and caponata, but I also had a chance to finish testing this recipe, which I’ve been looking forward to sharing since last summer. 

Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes is a hearty, plant-based meal that celebrates the end of summer produce like eggplant and tomatoes, while also preparing your palate for the warming spices of fall. Eggplant and chickpeas are stewed in tomatoes and sweet and smoky spices like cinnamon, cumin, and smoked paprika. Then they’re served over roasted sweet potato halves, which complement the savory spices beautifully. You could also serve the stewed eggplant and chickpea mixture over a whole grain such as quinoa, bulgur, or farro for a variation. 

If you’ve been reading the blog for a while, you have heard me mention that the more plants you consume, the greater the diversity in your gut microbiome, which means improved health outcomes such as reduced inflammation and support for your immune system. A study found that at least 30 different plant foods consumed per week had the greatest benefits. Plant foods include the obvious like fruit and vegetables, but also nuts, seeds, legumes, grains, herbs, and spices. Well, this recipe is super plant-powered, with 13 different plants included!

Ingredients assembled for Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes
Assemble your ingredients.

Stages of preparing and roasting the sweet potatoes
Start by preparing and roasting the sweet potatoes.

Stages of cooking the spiced eggplant and chickpea mixture in a cast iron skillet on the stove
While the sweet potatoes roast, make the spiced eggplant and chickpeas in a large skillet on the stove.

The finished spiced eggplant and chickpeas in a cast iron skillet with a wooden spoon ready to serve
The eggplant and chickpeas become tender and soak up the richly spiced tomato broth.

Spiced Eggplant and Chickpeas served over the roasted sweet potato halves in a green stoneware bowl
Serve the Spiced Eggplant and Chickpeas over the roasted sweet potato halves, and enjoy!

Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes

Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes is a perfect transitional dish for summer into fall. Late summer produces gets cozy with warm spices that take the chill off autumn days.

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

45

min

total:

55

min

Ingredients

4 large sweet potatoes

1 Tbsp. avocado oil

Salt and ground black pepper

3 Tbsp. ghee

1 medium yellow onion, diced

4 medium-large Japanese eggplant, diced (1/2-inch)

6 large garlic cloves, minced

2 tsp. ground cumin

1 1/2 tsp. smoked paprika

1 tsp. ground coriander

1/2 tsp. ground cinnamon

1/2 tsp. ground turmeric

1/2 tsp. ground black pepper

1 tsp. kosher salt, divided

2 Tbsp. tomato paste

14-oz. can diced tomatoes

1 cup low-sodium vegetable broth 

14-oz. can chickpeas, drained and rinsed

Instructions

  1. Preheat oven to 425 degree F. Line a large sheet pan with parchment paper. 
  2. Cut the sweet potatoes in half lengthwise. Brush each half with avocado oil, sprinkle with salt and pepper, and place cut-side down on the sheet pan. 
  3. Roast sweet potato halves cut-side down at 425 degrees F for 40-45 minutes, or until easily pierced with a fork. 
  4. While the sweet potatoes are roasting, make the Spiced Eggplant and Chickpeas. Start by heating a large skillet over medium heat. Add ghee, and then the diced onion, and saute for 5-7 minutes or until translucent.
  5. Add the diced eggplant to the skillet with 1/2 tsp. of the kosher salt. Sauce for 6-7 minutes, until eggplant begin to soften. 
  6. Add the minced garlic and saute for about 30 seconds, stirring frequently. 
  7. Add the spices (cumin, smoked paprika, coriander, cinnamon, turmeric, pepper, and remaining salt) and saute about 60 seconds, stirring frequently. 
  8. Add the tomato paste, and saute another 60 seconds, continuing to stir frequently. 
  9. Add the diced tomatoes and vegetable broth, stirring to scrape the bottom of the pan to release any stuck on bits. Add the chickpeas, and stir until combined. 
  10. Allow the mixture to simmer about 10 minutes uncovered, until eggplant is tender. 
  11. Serve the Spiced Eggplant and Chickpeas over the Roasted Sweet Potatoes. 
  12. Store leftovers in an airtight container in the refrigerator for up to 3 days.
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