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Chickpea and Eggplant Stew

Chickpea and Eggplant Stew recipe

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.

Cooking Method ,
Cuisine ,
Courses , ,
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 30 min Total Time: 45 mins
Servings 4
Calories 1200
Best Season Suitable throughout the year
Ingredients
  • 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

Amount Per Serving
Calories 300kcal
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 45g15%
Sugars 8g
Protein 10g20%

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

Read it online: https://for-vegan.com/recipe/chickpea-and-eggplant-stew/