Creamy Tuscan chickpeas with roasted eggplants is the creamiest, dreamiest, and, dare I say, most delicious thing to come out of a can of chickpeas! They’re creamy, naturally plant-based and incredibly easy to make, too.
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Creamy Tuscan chickpeas with roasted eggplant already sounds like a dream dish, but honestly, they taste even better than you’re imagining!
This recipe was inspired by my super popular Creamy Tuscan Chickpea Soup, and it brings all the same cozy, comforting vibes in a slightly different way.
The chickpeas are simmered in a creamy Tuscan-inspired sauce with coconut milk, sundried tomatoes, and fresh herbs that’s rich, flavorful, and totally irresistible.
All this goodness is finished with roasted eggplant, which is perfectly golden, slightly crunchy on the outside, and packed with smoky, caramelized flavor.
Why you’ll love these creamy Tuscan chickpeas
- It’s packed with bold, Tuscan-inspired flavors that feel comforting and fresh at the same time.
- The creamy chickpeas and smoky roasted eggplant make it hearty, satisfying, and full of texture.
- It’s simple enough for a weeknight but fancy enough to impress at dinner.
What you’ll need
Eggplant — Roasting brings out the best in eggplant—it turns smoky, caramelized, and just plain delicious. Don’t forget to salt it for perfect texture!
Olive oil — A good drizzle of olive oil is key for roasting the eggplant and making everything rich and flavorful.
Garlic — Fresh garlic adds so much flavor; feel free to use as much as you like.
Tomato paste — This adds a deep, rich flavor to the sauce, especially if you let it cook for a minute before adding anything else.
Sundried tomatoes — They bring a pop of tangy, sweet, umami goodness that’s so perfect with the creamy sauce.
Chickpeas — Canned chickpeas keep things simple and quick; just rinse them well before tossing them into the dish.
Fresh herbs — Oregano, thyme, and basil bring that classic Tuscan vibe! If you don’t have fresh herbs, use half a tablespoon each of dried oregano, thyme and basil.
Red chili flakes — A pinch adds just the right amount of heat to balance the creamy coconut milk; feel free to skip if you like.
Coconut milk — It makes the sauce creamy, luscious, and just a little sweet while keeping things dairy-free.
Pro tip
Roast the eggplant until the edges start to char for a smoky flavor that makes the dish extra delicious!
How to make creamy Tuscan chickpeas with eggplant
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Preheat your oven to 400°F (200°C) and roast the diced eggplant with olive oil and salt for 15-20 minutes, flipping halfway through, until golden and caramelized.
While the eggplant is roasting, heat the olive oil in a skillet, sauté the garlic for 1 minute, then stir in the tomato paste, sundried tomatoes, and chickpeas, and cook for another minute.
Add the oregano, thyme, chili flakes, and black pepper, then pour in the vegetable stock and coconut milk. Bring to a boil, reduce the heat, and simmer for 5 minutes until the sauce thickens.
Stir in the roasted eggplant and warm through, adjust seasoning, and finish with fresh basil leaves. Serve hot with crusty bread or over rice.
Substitutions and variations
- If you’d like this spicier, toss in extra chili flakes or a dash of hot sauce to kick things up a notch.
- Cannellini beans or butter beans work great in place of chickpeas.
- Stir in a spoonful of cashew cream or vegan cream cheese for an even richer, creamier sauce.
Recipe tips and notes
- Give the eggplant a quick sprinkle of salt before roasting to help pull out the moisture so it roasts up perfectly instead of going mushy.
- Slice the sundried tomatoes nice and thin so they mix into the sauce evenly and you get a bit in every spoonful.
- If you can, let the sauce rest for a few minutes before serving so the flavors have more time to develop.
What to serve with Tuscan chickpeas
These creamy Tuscan chickpeas are super versatile — here are some ideas of what you can serve them with:
- Crusty bread
- Garlic bread
- Steamed rice
- Quinoa
- Mixed green salad
- Couscous
- Mashed potatoes
- Polenta
- Grilled pita bread
Leftovers and storage
- Allow the stew to cool down, then pop it into an airtight container and keep it in the fridge for up to 4 days.
- Warm it on the stovetop over low heat or in the microwave, stirring as you go. If the sauce feels too thick, just add a splash of water or stock.
- Freeze it in a sealed container for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat.
More easy plant-based recipes
If you’ve tried this creamy Tuscan chickpeas recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
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Creamy Tuscan Chickpeas with Roasted Eggplant
Ingredients
For the roasted eggplant
- 1 large eggplant, about 1 lb
- 1 tablespoon olive oil
- ½ teaspoon salt
For the chickpeas
- 2 tablespoons olive oil
- 2 large garlic cloves, finely chopped
- 2 tablespoons tomato paste
- ½ cup (50 g) sundried tomatoes, sliced
- 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
- 1 tablespoon fresh oregano, roughly chopped
- 1 teaspoon fresh thyme
- ¼ teaspoon red chili flakes
- ¼ teaspoon ground black pepper
- 1 cup (250 ml) vegetable stock
- 1 cup (250 ml) coconut milk
- 6-8 fresh basil leaves
Instructions
- Preheat your oven to 400°F (200°C). Dice the eggplant into bite-sized pieces, toss with olive oil and salt, and spread out on a baking sheet. Roast for 15-20 minutes, flipping halfway through, until golden and slightly caramelized.1 large eggplant½ teaspoon salt1 tablespoon olive oil
- Meanwhile, Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for about 1 minute until fragrant, careful not to burn it. Stir in the tomato paste and cook for another minute.
- Add the sundried tomatoes and chickpeas and cook for a minute, stirring often. Next, stir in the oregano, thyme, chili flakes, and black pepper.½ cup sundried tomatoes2 cans (14 oz / 400 g) chickpeas1 tablespoon fresh oregano1 teaspoon fresh thyme¼ teaspoon red chili flakes¼ teaspoon ground black pepper
- Pour the vegetable stock and simmer for 1-2 minutes, then stir in the coconut milk. Bring to a boil, then lower the heat and simmer for 5 minutes until the sauce thickens.1 cup vegetable stock1 cup coconut milk
- Stir the roasted eggplant into the skillet and let it warm through for 1-2 minutes. Adjust the seasoning to taste and add the fresh basil leaves. Serve hot, with crusty bread or over rice, with some extra fresh basil on top if you like.6-8 fresh basil leaves
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Luanne Nova says
Really lovely, easy to make, great flavors! This one’s going into the rotation.
Meg says
This is delicious! It’s definitely going into my regular rotation. I made it exactly as directed, with the exception of fresh oregano, there wasn’t any at the store so I went with dried. I served it with toasted ciabatta bread and it served 4