Eggplant Chickpea Risotto 

It’s beginning to feel like fall around here, so I’ve been turning to my cast iron skillet and Dutch oven to cook up warm, comforting, veggies and grains.

I’m also pretty much practice reverse meal prep.  I fall in love with beautiful veggies and buy them, then figure out later what to do with them. (I admit this is not the most efficient method, but it’s where I’m at.)  Last night it was a lovely eggplant that’s been chilling in my fridge.   Into the cast iron skillet it went with lots of garlic and onion powder and a can of chickpeas.


This came out lovely (much more lovely than this photo), but needed something to go with…I found some arborio rice in the pantry and a recipe for a “Forget the Stove Risotto”  that sounded delish, but was made with chicken broth and dairy.  Sooo, I subbed veggie broth for the chicken broth, nutritional yeast for the cheese, and coconut oil for the butter…and it came out really good!  My daughter said it tasted like macaroni and cheese and kept eating it.

Eggplant Chickpea Risotto                                 Adapted from: Dabbling in the Delicious

  • 1 small eggplant, diced
  • 1 tbsp coconut oil
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 15oz can of chickpeas, drained
  • 4 1/2 cups vegetable broth
  • 1 1/2 cups arborio rice
  • 1/2 cup nutritional yeast
  • 3 tbsp coconut oil
  • sea salt & pepper to taste

Sautée the eggplant until it begins to carmelize and brown, season with the garlic powder, onion powder, and salt and pepper.  Add the chickpeas and continue to cook until the beans begin to split.

Add the broth, rice, nutritional yeast, and coconut oil to a Dutch oven, cover, and bake at 350 degrees for 45 minutes or until most of the liquid is absorbed.

Combine the veggies and rice in a bowl and enjoy!

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