CatalanMedium · Hot
Eggplant and Chickpea Stew with Roasted Peppers
Eggplant and chickpeas are natural companions — one silky and absorbent, the other starchy and grounding — and here they simmer together in a tomato-and-garlic base with roasted bell peppers folding in their sweetness as the whole thing deepens. Olive oil holds it all together with the generosity this stew deserves. A meatless pot that asks nothing of you and gives everything back.
Prep
20 min
Cook
45 min
Total
1h 5m
Method
Roasting the Vegetables
1
Preheat oven to 200°C (400°F). Cut the eggplant into 2-cm cubes and the bell peppers into large strips. Toss with 2 tablespoons olive oil, salt, and black-pepper.
2
Spread on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway, until the eggplant is golden and the peppers have charred edges. Set aside.
Making the Sofregit
3
While vegetables roast, heat remaining 2 tablespoons olive-oil in a large Dutch oven over medium heat. Add the diced yellow-onion and cook slowly for 10-12 minutes until soft and golden.
4
Assembling the Stew
7
Fold in the roasted eggplant and bell-pepper. Season with salt. Simmer for 15 minutes, letting the flavors marry.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -10
Calories
477
per serving
Source of protein · 17gSource of fibre · 12gLow sugar · 9gLow saturated fat · 3g
Protein
17g
Carbs
52g
Fat
25g
Sat. fat
3g
Fiber
12g
Sugar
9g
Sodium
781mg
VeganGluten FreeDairy FreeMediterraneanLegume ForwardHeart HealthyDiabetes FriendlyWeight ManagementAnti InflammatoryHigh FiberPlant ProteinHealthy FatsLow Saturated Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.6
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.9m³
Land
24Pt
Runoff
0.07g P
tomato drives 34% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
5
Sweet
4
Salty
2
Sour
2
Bitter
4
Spicy
Textures
TenderSilkyCrispySaucy
Aromas
SmokyHerbalNuttySavoryTomato Y
Kitchen Equipment
Primary Tool
Dutch OvenDutch OvenBaking SheetMortar And PestleWooden SpoonChef KnifeCutting BoardMixing BowlMeasuring SpoonsParchment PaperKitchen Towel
Counter FootprintMedium
Safety & Storage
Cooking Temperature
Roast vegetables at 200°C (400°F) for 25-30 minutes until golden with charred edges. Monitor almonds carefully during the 3-minute toasting step as they transition quickly from golden to burnt.
Cross Contamination
Almonds are a tree nut allergen - use dedicated utensils and clean prep surfaces thoroughly when handling. Keep almonds separate from other ingredients during prep and finishing.
Storage
Refrigerate leftover stew within 2 hours. The stew contains no animal proteins but includes fresh herbs and roasted vegetables. Consume within 3-4 days. Reheat to 74°C (165°F) before serving.
Handling
Use oven mitts when handling the Dutch oven and baking sheets from the preheated 200°C oven. Allow roasted vegetables to cool slightly before folding into the sofregit to prevent splattering.
Equipment Safety
The stew requires oven use (400°F), stovetop cooking (medium heat sofregit), and dry-pan almond toasting. Ensure stable placement of the Dutch oven on burner and use a timer to prevent overheating during the 10-12 minute sofregit and 15-minute simmer.
Pro Tips
Technique
Never rush your sofregit. The onion must turn slowly golden for a full 10-12 minutes — this is not a shortcut, it is the foundation of the whole stew. That sweet, soft onion is what separates a proper Catalan dish from something hasty.
Substitution
If you cannot find fresh tomatoes worthy of the name, use the best canned whole tomatoes you can find. Open the can yourself and crush them with your hands — never use pre-minced tomato paste here.
Flavor Boost
For an extra layer of Catalan tradition, pound a handful of almonds and garlic in a mortar to make a rough picada, and stir it in at the very end. It thickens the stew beautifully and adds that nutty, garlicky richness that makes this dish unforgettable.
Equipment
A heavy Dutch oven or clay cazuela is essential here. The retained heat cooks the sofregit evenly and the stew simmers gently without scorching. Thin-bottomed pans will betray you.
From the chef
When autumn arrives in the Empordà and the eggplants come in heavy from the garden, I know it's time to make this stew. We used to roast everything over the wood fire — the eggplant, the peppers, all that smoke clinging to them — and then fold them into a pot with chickpeas already simmered soft. My grandmother called it peasant food, but I call it treasure. The sweet peppers and smoky eggplant together with that deep tomato sofregit beneath... this is what I feed my family when the weather turns and we need something to warm us from the inside.
TagsHeartyRoasted VegetablesMediterraneanOne PotWeeknight Dinner
AllergensTree Nut
Source: generated · May 30, 2026