Provençal-Style Vegetable-Chickpea Stew

Total Time
28 min
8 min
20 min
A delicious and elegant stew perfect for entertaining.



1 medium, cut into 3⁄4-inch dice

olive oil

2 tsp

canned diced tomatoes

28 oz, fire-roasted variety, drained

canned tomato paste

3 Tbsp

sweet red pepper(s)

2 medium, cut into 3⁄4-inch pieces

uncooked zucchini

2 small, sliced

uncooked onion(s)

1 large, coarsely chopped

garlic clove(s)

2 large clove(s), minced

dried thyme

1 tsp

table salt

¾ tsp

black pepper

¼ tsp

fresh parsley

¼ cup(s), fresh, chopped

chickpeas (15 oz)

2½ cup(s), rinsed and drained

grated Parmesan cheese

¼ cup(s)


  1. Stir together the eggplant and oil in a large microwavable bowl. Cover the bowl with plastic wrap and prick a few holes in the plastic. Microwave on High until the eggplant is softened, about 4 minutes.
  2. Add all the remaining ingredients except the beans and Parmesan to the eggplant and stir to combine. Microwave, covered, on High until the vegetables are softened, about 15 minutes, stirring every 5 minutes. Stir in the chickpeas and let stand about 5 minutes. Serve warm or at room temperature sprinkled with the Parmesan. Yields about 1 1⁄2 cups per serving.

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