Instant Pot Eggplant Chickpea Stew

Make this easy vegetarian recipe from Coco Morante's "The Instant Kitchen Cookbook"! Eggplant becomes silky and tender in the Instant Pot, and gets an easy protein boost from canned chickpeas.

By
Coco Morante
Coco Morante
Coco Morante
Coco began developing recipes for Simply Recipes in 2016 and is the author of five cookbooks. She is an industry expert on Instant Pot cooking.
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Published October 18, 2022
Coco Morante
Bowl of Eggplant Chickpea Stew

Dana Gallagher / The Instant Kitchen Cookbook by Coco Morante

As a longtime Simply Recipes contributor and Instant Pot expert, I’m so happy to share this recipe from The Instant Kitchen Cookbook. The book contains recipes for both Instant Pots and air fryers (both basket and toaster oven style), so you can make use of the latest kitchen technology to get meals on the table quickly and easily, every day of the week. 

This stew is so adaptable and easy to love. It’s gluten-free and vegetarian as written, and easily made vegan/dairy-free by subbing in vegan feta cheese for the dairy kind. I sometimes make my own (there’s a recipe for almond feta in my vegan Instant Pot book), but now that I am kept busy by two young children, I am grateful for store-bought options, too. My favorite vegan feta is the one from Trader Joe’s―it has all the brininess and tang you expect from the real thing. 

Bowl of Eggplant Chickpea Stew

Dana Gallagher / The Instant Kitchen Cookbook by Coco Morante

Speaking of adaptable, that was one thing I kept at top of mind while writing this cookbook. Whether you want to make a dish in your Instant Pot or air fryer (or use both on a given night, for a main dish and a side), and whatever dietary preferences or restrictions you may have, you’ll find lots to love and make in The Instant Kitchen Cookbook. Every recipe containing meat has a plant-based option, and there are gluten-free and dairy-free substitutions offered as well. I also made sure to test out the air fryer recipes in both a basket-style and toaster oven-style air fryer, since they each have their own quirks. 

But back to today’s recipe. It’s a one-pot Instant Pot dish (save for the rice you’ll want to serve alongside), with silky eggplant, bell pepper, and tender chickpeas in a rich, herbed tomato broth. The whole thing comes together in a little over a half hour and relies on mostly pantry ingredients, so it’s become a weeknight go-to in my house. The feta on top absolutely makes it for me – you can add an extra drizzle of olive oil when serving if you like for more richness, too! It also keeps well as a meal prep dish, to be enjoyed for lunches throughout the week.

The Instant Kitchen Cookbook by Coco Morante Book Cover

Dana Gallagher / The Instant Kitchen Cookbook by Coco Morante

More of Coco Morante’s Instant Pot Recipes

Instant Pot Eggplant Chickpea Stew

Prep Time 5 mins
Cook Time 15 mins
Vegetable Salting Time 15 mins
Total Time 35 mins
Servings 4 servings

Eggplant becomes silky and tender when cooked under pressure—it practically falls apart and mixes with the tomato-based broth to provide a rich and saucy background for tender chickpeas. When you salt the eggplant and bell pepper before cooking, they cook down well under pressure. Serve the stew over rice, with a generous crumble of feta on top.

From The Instant Kitchen Cookbook by Coco Morante. Copyright © 2022 by Coco Morante. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.

Ingredients

  • 1 large eggplant, peeled and cut into 3/4-inch pieces

  • 1 red bell pepper, seeded and cut into 3/4-inch pieces

  • 1 teaspoon kosher salt

  • 2 tablespoons extra-virgin olive oil

  • 2 garlic cloves, chopped

  • 1/2 medium yellow onion, diced

  • 1 (15-ounce) can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas (from 4 ounces dried)

  • 2 tablespoons chopped fresh mint

  • 1 teaspoon dried oregano

  • 1/4 teaspoon ground cumin

  • 1/4 cup water

  • 2 tablespoons tomato paste

For serving

  • 1/2 cup crumbled feta (dairy or plant-based)

  • 3 cups cooked rice 

Method

  1. Salt the vegetables:

    In a mixing bowl, toss the eggplant and bell pepper with the salt. Let sit for 15 minutes.

    Tip

    As the salted vegetables sit, prep the other ingredients.

  2. Saute the garlic and onion:

    Select the SAUTÉ setting on the Instant Pot and heat the olive oil and garlic. When the garlic begins to bubble, add the onion and sauté for about 2 more minutes, until just softened.

  3. Add the salted vegetables, chickpeas, seasonings, and water:

    Add the eggplant and bell pepper, chickpeas, mint, oregano, cumin, and water and stir to combine. Dollop the tomato paste on top, but do not stir.

    Tip

    Adding the tomato paste on top of the other ingredients keeps the burn warning from coming on.

  4. Pressure cook the stew:

    Secure the lid and set the pressure release to Sealing. Press the Cancel button to reset the cooking program, then select the PRESSURE COOK or MANUAL setting for 3 minutes at high pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)

  5. Release the pressure:

    When the cooking program ends, perform a quick pressure release by moving the pressure release to Venting, or let the pressure release naturally. Open the pot, then stir in the tomato paste.

  6. Serve: 

    Spoon the stew onto plates or serving bowls. Top with the crumbled feta and serve right away, with rice alongside.

    Tip

    Leftovers will keep in an airtight container for 3-4 days.

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    Bowl of Eggplant Chickpea Stew

    Dana Gallagher / The Instant Kitchen Cookbook by Coco Morante
Nutrition Facts (per serving)
572 Calories
15g Fat
96g Carbs
19g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 572
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 21%
Cholesterol 17mg 6%
Sodium 946mg 41%
Total Carbohydrate 96g 35%
Dietary Fiber 18g 63%
Total Sugars 19g
Protein 19g
Vitamin C 57mg 286%
Calcium 199mg 15%
Iron 6mg 35%
Potassium 923mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.