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Chickpeas—aka garbanzo beans—take center stage in this vibrant Mediterranean chickpea skillet. These hearty little gems team up with tender eggplant and sweet red bell pepper, bringing a burst of flavor, color, and nutrients to every bite. A cozy blend of paprika, cumin, and cinnamon adds warmth, while the slightly sweet tomato-based sauce ties it all together. It’s a feel-good, flavor-packed vegetarian Mediterranean dish that proves simple ingredients can create something downright delicious!
Whip up this flavorful Mediterranean chickpea skillet for dinner one night this week and enjoy the warm, earthy spices, juicy fresh vegetables and tasty chickpeas.
If these flavors appeal to you, also try this Mediterranean ground chicken skillet, these chicken orzo bowls, and slow cooker chicken gyros.
Why You’ll Love It
Bright flavors: Chickpeas, vegetables, a tomato-based sauce, and tasty spices offer fresh, bright flavors.
Simple to prepare: You’ll find this Mediterranean chickpea skillet an easy dish to put together.
Quick to make: Only 15 minutes of this recipe is prep time, and the rest is cooking time, making it ideal for a busy weeknight supper.
Gluten-free and dairy-free: This recipe is naturally free from gluten and dairy. It’s nut free too.
Vegetarian and vegan: This dish is also suitable for vegetarians and vegans.
Roasted Eggplant Chickpea Skillet Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chickpeas: Sometimes called garbanzo beans, these are the main ingredient in this recipe.
Vegetables: Eggplant and red pepper add nutrients and color.
Garlic: Also delicious in savory recipes. You need to mince the garlic or grate it finely.
Spices: I like to use ground paprika, ground cumin and ground cinnamon. Smoked paprika is especially delicious. Kosher salt and black pepper also go in the recipe.
Tomato paste and tomato sauce: For sweetness and to make up the sauce.
Olive oil: To roast the vegetables and also add flavor and moisture to the sauce.
How to Make Saucy Chickpeas with Roast Veggies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Roast the vegetables: Slice the eggplant and bell pepper, brush with oil and season with salt and pepper. Roast on a foil or parchment paper lined sheet pan in the oven until lightly blackened. Chop them into bite sized pieces.
Brown the chickpeas: Sauté drained and rinsed chickpeas in olive oil in a skillet and season to taste.
Make the sauce: Add the garlic and spices to the chickpeas and cook briefly. Add the tomato paste and another splash of olive oil, and cook until the tomato paste darkens. Add water, tomato sauce and salt, bring to a simmer, and keep warm.
The finishing touches: Add the chopped vegetables to the skillet and stir, then roast in the oven until bubbly and golden brown on top. Serve immediately with your preferred sides and garnishes.
Substitutions and Variations
Spice it up: If you prefer more heat, add a pinch of red pepper flakes or drizzle harissa over the dish before serving.
Add protein: You can add a plant based protein such as tofu, or, if you don’t necessarily need this to be vegan or vegetarian, anything from chicken to pork.
Add a smoky kick: Stir in a pinch of smoked paprika along with the other spices to enhance the dish’s depth of flavor.
Brighten it up: Garnish with fresh lemon slices or wedges or a squeeze of lemon juice just before serving. This adds a zesty finish that complements the smoky flavors.
Different vegetables: Zucchini or summer squash would also be good, or you could add Brussels sprouts, yellow onion, or mushrooms. Another idea is butternut squash or sweet potato (par-boil root veggies first because they take longer to cook than softer veggies). Roasted diced tomatoes would also work. Feel free to use your favorite vegetables.
Smoother texture: Peel the eggplant and bell pepper after roasting. The skins will slip off easily once they’ve cooled slightly.
Toppings and garnishes: Crumbled feta cheese on top would be good, or chopped fresh parsley or other fresh herbs. Another idea is sprinkling bread crumbs on top before finishing the dish in the oven.
Serving Suggestions
Appetizers: Begin your Mediterranean meal with Mediterranean quinoa salad. Lemon chicken soup is a tasty Greek appetizer you might also like.
Side dishes: Serve the chickpeas and roasted veggies over couscous, bulgur or your preferred grain. For extra flair, top it with a fried egg, a dollop of tzatziki, or both. Burrata with tomatoes and pesto would be good on the side too.
Desserts: Finish up with this delicious baklava crinkle.
How to Store a Chickpea Skillet
Store: Keep leftovers in a sealed container in the refrigerator and eat within 4 days.
Freeze: You can freeze this in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove.
Top Tips
Balance the acidity: If the tomato sauce tastes too tangy, add ½ to 1 teaspoon of honey to mellow the acidity and round out the flavors.
Avoid overcrowding: When roasting the vegetables, leave space between pieces on the baking sheet to ensure even caramelization and prevent steaming.
Control sauce thickness: For a thicker sauce, simmer the tomato mixture uncovered for a few extra minutes before adding the roasted vegetables.
Choose the right skillet: An enameled cast iron skillet works better than regular cast iron for this recipe because it prevents reactivity with the acidic tomatoes, preserving the flavors (I love this skillet!)
Roasted Eggplant Chickpea Skillet FAQs
Sure, it keeps well for up to 4 days in an airtight container and tastes great reheated, chilled or even at room temperature. So, I recommend prepping it ahead if you want and/or making extra!
Either works but canned chickpeas are quicker and easier to prepare, so I’d recommend those. But you can use dried ones if preferred.
Saucy Chickpeas with Roast Vegetables Recipe
Mediterranean Chickpea Skillet
Equipment
- Skillet Large and Oven-Safe
Ingredients
- 1 eggplant, small
- 1 red bell pepper, large
- 2 Tablespoons olive oil, plus more for roasting vegetables
- 1 Can chickpeas, 15 Ounces, drained, rinsed and patted dry
- 3 Cloves garlic, minced
- ¾ Teaspoon kosher salt
- black pepper, freshly ground, to taste
- 1 Teaspoon ground paprika
- ½ Teaspoon ground cumin
- 1/8 Teaspoon ground cinnamon
- 1 Tablespoon tomato paste
- 1 Can tomato sauce, 15 Ounces
- 1/3 Cup water
Instructions
- Place an oven rack in the middle position and preheat the oven to 400°F.
- Line a baking sheet with parchment paper or foil.
Roast the Vegetables:
- Slice the eggplant and bell pepper in half lengthwise.
- Score a large “X” into the flesh of the eggplant.
- Brush both sides of the eggplant and bell pepper halves with olive oil and season with ¼ teaspoon salt and black pepper to taste.
- Put them cut-side up on the prepared baking sheet and roast for 25 to 30 minutes, until tender and lightly blackened.
Brown the Chickpeas:
- Meanwhile, heat a tablespoon of olive oil in a large oven-safe skillet over a medium heat.
- Once shimmering, add the chickpeas and stir to coat in the oil.
- Season with ¼ teaspoon salt and sauté for 3 or 4 minutes, until lightly browned.
Make the Sauce:
- Add the garlic, paprika, cumin, and cinnamon to the chickpeas and cook, stirring frequently, for a minute or until fragrant.
- Stir in another tablespoon of olive oil and the tomato paste.
- Cook for 1 or 2 minutes, stirring constantly, until the tomato paste darkens slightly.
- Add the tomato sauce, water and remaining ¼ teaspoon salt.
- Stir well, bring to a gentle simmer, and reduce the heat to low to keep warm.
- Once the roasted vegetables are done, remove them from the oven and chop them into bite-sized pieces. Keep the oven on.
- Transfer the chopped eggplant and bell pepper to the skillet with the chickpeas and stir gently to combine.
Roast the Chickpea Skillet:
- Put the skillet in the oven and roast uncovered for 5 to 10 minutes, until the mixture is bubbly and lightly browned on top.
- Serve hot with optional garnishes like hummus, cilantro, toasted pine nuts, lemon wedges, harissa, and/or flatbread.
Notes
Avoid overcrowding: When roasting the vegetables, leave space between pieces on the baking sheet to ensure even caramelization and prevent steaming.
Control sauce thickness: For a thicker sauce, simmer the tomato mixture uncovered for a few extra minutes before adding the roasted vegetables.
Choose the right skillet: An enameled cast iron skillet works better than regular cast iron for this recipe because it prevents reactivity with the acidic tomatoes, preserving the flavors.
Nutrition
This Mediterranean chickpea skillet makes a really delicious meal. It’s suitable for a range of tastes and is free from gluten and dairy, and also vegan-friendly. Roughly chopped vegetables and chickpeas combine in a rich tomato sauce, along with warm, earthy spices for maximum flavor.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I love how warm and cozy this dish feels! The mix of chickpeas, eggplant, and spices is so satisfying, and the hint of cinnamon makes it extra special.