Soups and stews · Middle Eastern · 35 min
Eggplant, Tomato & Chickpea Stew with Couscous & Feta
- 35 min
- 2–6 servings
- 613 kcal / serving
A cozy skillet stew of eggplant, tomatoes, and chickpeas rests atop fluffy couscous, finished with feta and basil. It comes together quickly for weeknights and offers soft, creamy eggplant with bright herbs.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 12 fl ozchicken or vegetable broth
- ½ (4 oz) pkgcrumbled feta cheese
- 1 (14.5 oz) candiced tomatoes
- 1eggplant
- ½ small pkgfresh basil
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 2 clovesgarlic
- ½ cupwhole wheat couscous
- ½ mediumyellow onion
- eggplants
- yellow onions
From the pantry: black pepper, cumin, ground, curry powder, extra virgin olive oil, salt
Cookware
can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · small saucepan · stainless steel sauté pan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1eggplant
- ½ small pkgfresh basil
- 2 clovesgarlic
- ½ mediumyellow onion
- eggplants
- yellow onions
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Pantry & dry goods
- 12 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ½ cupwhole wheat couscous
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 12 fl oz | 24 fl oz | 36 fl oz |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| eggplant | 1 | 2 | 3 |
| fresh basil | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| whole wheat couscous | ½ cup | 1 cup | 1 ½ cups |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash the produce and have it ready.
- Trim the eggplant ends and cut into 1/2-inch cubes, placing them in a medium bowl.
- Dice the yellow onion.
- Heat a sauté pan over medium and swirl in olive oil; add the onion and cook until softened, about 3–5 minutes.
- Peel and mince the garlic.
- In a small saucepan, bring the broth to a boil.
- Add the garlic to the pan and cook briefly until fragrant, about 15–30 seconds.
- Stir in the eggplant, diced tomatoes, and boiling broth; season with cumin, salt, pepper, and curry powder. Bring to a boil, then reduce to a simmer and cook until the eggplant is tender, 8–10 minutes.
- Meanwhile, in a separate pot, boil water, stir in a pinch of salt and the couscous, then cover and remove from heat; let sit for 10 minutes and fluff when ready.
- Drain and rinse the chickpeas; chop the basil leaves, discarding the stems.
- Stir the chickpeas and chopped basil into the stew and cook 2–3 minutes more.
- When the couscous is fluffed, plate the dish by spooning couscous onto plates, topping with the stew, and garnishing with feta and remaining basil.
Two tips
- Leftovers keep well in the fridge for up to 3 days when stored separately (couscous absorbed with the stew).
- If you have extra feta or basil, crumble feta on top or scatter the basil right before serving for added brightness.
Nutrition per serving
- Calories
- 613 kcal
- Protein
- 28 g
- Carbs
- 94 g
- Fat
- 19 g
- Fiber
- 28 g
- Sodium
- 619 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.