Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes is a perfect transitional dish for summer into fall. Late summer produces gets cozy with warm spices that take the chill off autumn days.
It was an unusual year in the garden this summer, with normally heavy producers like cucumbers and zucchini doing absolutely nothing for me, while plants I’ve had mixed success with, like eggplant, were prolific! In my garden, eggplant was the new zucchini. I had a steady stream of Japanese eggplant from July through early September. There was lots of baba ghanoush and caponata, but I also had a chance to finish testing this recipe, which I’ve been looking forward to sharing since last summer.
Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes is a hearty, plant-based meal that celebrates the end of summer produce like eggplant and tomatoes, while also preparing your palate for the warming spices of fall. Eggplant and chickpeas are stewed in tomatoes and sweet and smoky spices like cinnamon, cumin, and smoked paprika. Then they’re served over roasted sweet potato halves, which complement the savory spices beautifully. You could also serve the stewed eggplant and chickpea mixture over a whole grain such as quinoa, bulgur, or farro for a variation.
If you’ve been reading the blog for a while, you have heard me mention that the more plants you consume, the greater the diversity in your gut microbiome, which means improved health outcomes such as reduced inflammation and support for your immune system. A study found that at least 30 different plant foods consumed per week had the greatest benefits. Plant foods include the obvious like fruit and vegetables, but also nuts, seeds, legumes, grains, herbs, and spices. Well, this recipe is super plant-powered, with 13 different plants included!
Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes is a perfect transitional dish for summer into fall. Late summer produces gets cozy with warm spices that take the chill off autumn days.
4 large sweet potatoes
1 Tbsp. avocado oil
Salt and ground black pepper
3 Tbsp. ghee
1 medium yellow onion, diced
4 medium-large Japanese eggplant, diced (1/2-inch)
6 large garlic cloves, minced
2 tsp. ground cumin
1 1/2 tsp. smoked paprika
1 tsp. ground coriander
1/2 tsp. ground cinnamon
1/2 tsp. ground turmeric
1/2 tsp. ground black pepper
1 tsp. kosher salt, divided
2 Tbsp. tomato paste
14-oz. can diced tomatoes
1 cup low-sodium vegetable broth
14-oz. can chickpeas, drained and rinsed
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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