Braised Chickpeas with Spiced Eggplant and Feta Greek Bowl

Name: Braised Chickpeas with Spiced Eggplant and Feta Greek Bowl
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 medium eggplant (about 400g), cut into 1-inch cubes; 1 medium yellow onion, finely diced; 4 cloves garlic, minced; 1 tsp smoked paprika; 1 tsp ground cumin; ½ tsp ground coriander; ¼ tsp crushed red pepper flakes; 1 can (400g) chickpeas, drained and rinsed; 1 can (400g) diced tomatoes; 150 ml vegetable broth; 1 tbsp tomato paste; Salt, to taste; Freshly ground black pepper, to taste; 100 g feta cheese, crumbled; 2 tbsp fresh flat-leaf parsley, chopped; Juice of ½ lemon; Cooked bulgur wheat or rice, for serving (about 200g cooked)

Tender chickpeas braised with aromatic spices and smoky eggplant, finished with creamy feta and fresh herbs for a flavorful Greek-inspired meal prep bowl.

Prep20 minCook40 minTotal60 minServes4Difficultymedium

Method

How to make it

01
Heat olive oil in a large skillet over medium-high heat. Add the eggplant cubes and sauté until golden brown and softened, about 8 minutes, stirring occasionally.
02
Add the diced onion to the skillet and cook until translucent, about 5 minutes, stirring frequently.
03
Stir in the minced garlic, smoked paprika, cumin, coriander, and crushed red pepper flakes. Cook for 1 minute until fragrant.
04
Add the drained chickpeas, diced tomatoes (with juices), tomato paste, and vegetable broth. Stir to combine and bring to a simmer.
05
Reduce heat to low, cover, and let the mixture braise gently for 20 minutes, stirring once or twice, until the flavors meld and the sauce thickens slightly.
06
Season with salt and black pepper to taste. Remove from heat and stir in lemon juice.
07
Divide cooked bulgur wheat or rice among four bowls. Spoon the braised chickpeas and eggplant mixture over the grains.
08
Top each bowl with crumbled feta and chopped parsley before serving.

From the editor

Cooking tips

For a smokier eggplant flavor, roast the cubes under a broiler for 10 minutes instead of sautéing.
If you prefer a thicker sauce, cook uncovered for the last 5 minutes of braising to reduce liquid.
Cook bulgur or rice ahead of time and store in the refrigerator for up to 4 days to assemble bowls quickly during the week.
Feta can be swapped for a tangy goat cheese or a vegan cheese substitute if dairy-free.

Published June 26, 2026