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Eggplant and Chickpea Stew
5 min prep time
75 min cook time
4servings
Photo by
Peter Papoulakos
How to Make Eggplant and Chickpea Stew
This tasty vegetarian entrée gets its unique flavor from the combination of garlic, onions and spices. These help you maximize flavor without adding as much salt.
5 min prep time
75 min cook time
4servings
1 ½ cups
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Step-By-Step Instructions:
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Heat 2 teaspoons olive oil in a large saucepan over medium heat.
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Add diced onions and garlic, and cook until onions are soft.
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Stir in the eggplant, chickpeas, cumin, cinnamon, coriander, tomatoes, salt, and pepper. Increase heat to high, and bring to a boil.
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Reduce heat to low, and cover the pot. Cook the stew for 45 minutes to 1 hour or until eggplant is very tender.
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Meanwhile, heat remaining 2 teaspoons olive oil and add onion slices. Fry until golden, and remove from heat.
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When stew is finished, place in serving bowls and top with fried onions and cilantro.
Nutrition facts
4 Servings
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Serving Size
1 ½ cups
- Amount per serving Calories 270
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Total Fat
7g
- Saturated Fat 0.5g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 190mg
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Total Carbohydrate
43g
- Dietary Fiber 14g
- Total Sugars 13g
- Added Sugars 0g
- Protein 10g
- Potassium 1016mg
- Phosphorous 0mg
Ingredients
Extra Virgin Olive Oil (divided)
4 tsp
yellow onion (1 diced and 1 sliced)
2 med
garlic (minced)
3 clove
eggplant (cubed)
1 lbs
chickpeas (garbanzo beans) (no-salt-added)
2 cup
cumin
1 tsp
ground cinnamon
1 tsp
ground coriander
1 tsp
canned tomatoes (no-salt added, diced or chopped)
28 oz
salt
1/4 tsp
black pepper
1/4 tsp
cilantro (freshly chopped)
1/4 cup
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