Chickpea and Eggplant Stew

Chickpeas and eggplant are both versatile ingredients that are commonly used in Mediterranean and Middle Eastern cuisines.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Chickpea and Eggplant Stew

Cooking Method: Sautéing, Simmering Cuisine: Mediterranean, Middle Eastern Courses: Lunch, Main Dish, Stew Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1200

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Chickpeas
• 1 medium Eggplant
• 1 medium Onion
• 3 clove Garlic
• 1 can Tomatoes
• 2 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until softened.
3. Add eggplant, cumin, paprika, salt, and black pepper. Cook for 5 minutes.
4. Add chickpeas, tomatoes, and vegetable broth. Bring to a simmer and cook for 20 minutes.
5. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 45g15%

Sugars 8g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.