Creamy Tuscan Chickpeas with Roasted Eggplant
This Creamy Tuscan Chickpeas with Roasted Eggplant dish is a rich, flavorful, and hearty meal inspired by the creamy textures and bold flavors of Tuscan cuisine. It combines protein-packed chickpeas, sun-dried tomatoes, garlic, and spinach in a velvety, dairy-free sauce with a roasted eggplant base. Perfect for a comforting dinner or meal prep, this dish is naturally vegan, gluten-free, and incredibly satisfying.
Ingredients
For the Roasted Eggplant
1 large eggplant, cut into ½-inch rounds
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika (optional)
For the Creamy Tuscan Chickpeas
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
½ medium onion, finely diced
3 cloves garlic, minced
¼ cup sun-dried tomatoes, chopped
1 tsp dried Italian seasoning (or a mix of oregano, basil, and thyme)
½ tsp red pepper flakes (optional, for heat)
½ cup canned coconut milk (full fat for creaminess) or heavy cream (if not vegan)
½ cup vegetable broth (or water)
2 cups fresh spinach or kale, chopped
1 tbsp nutritional yeast (for a cheesy flavor) or Parmesan cheese
1 tbsp lemon juice (for brightness)
Salt and pepper, to taste
For Garnish (Optional)
Fresh basil or parsley
Red pepper flakes
Vegan Parmesan or regular Parmesan
Instructions
Step 1: Roast the Eggplant
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the eggplant: Arrange the slices on the baking sheet, brush both sides with olive oil, and season with salt, pepper, and smoked paprika.
Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
Step 2: Make the Creamy Tuscan Chickpeas
Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add onion and cook until soft (about 3 minutes). Stir in garlic and cook for another 30 seconds until fragrant.
Add sun-dried tomatoes & spices: Stir in the sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1-2 minutes.
Incorporate chickpeas: Add the drained chickpeas, stir well, and let them absorb the flavors for 2-3 minutes.
Make it creamy: Pour in coconut milk and vegetable broth. Stir and let it simmer for 5-7 minutes, allowing the sauce to thicken slightly.
Add greens & finishing touches: Stir in spinach (or kale), nutritional yeast, and lemon juice. Let the greens wilt, then season with salt and pepper to taste.
Step 3: Serve
Plate the roasted eggplant slices and spoon the creamy Tuscan chickpeas on top.
Garnish with fresh herbs, red pepper flakes, or Parmesan.
Nutritional Information (Per Serving – Approximate Values)
Serving Size: 1 plate (~1/4 of the recipe)
Calories: ~320
Protein: ~10g
Carbohydrates: ~32g
Fats: ~18g
Fiber: ~9g
Sugar: ~6g
Notes:
Using full-fat coconut milk will increase calories and fat content.
If using light coconut milk, the dish will have fewer calories and a thinner sauce.
Time Breakdown
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Frequently Asked Questions (FAQ)
1. Can I use dried chickpeas instead of canned?
Yes! If using dried chickpeas, soak them overnight and cook until tender before adding them to the dish.
2. How can I make this lower in fat?
Use light coconut milk or replace it with unsweetened almond milk mixed with 1 tsp cornstarch for thickness.
3. What can I substitute for eggplant?
Zucchini, roasted cauliflower, or portobello mushrooms work well.
4. Can I make this ahead of time?
Yes! Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.
5. What should I serve with this dish?
It’s great on its own, but you can also serve it with quinoa, b
rown rice, or crusty bread for a more filling meal.