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
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
-
Serving Size
1 ½ cups
-
Amount per serving
Calories
270
- % Daily value*
-
Total Fat
7g
9%-
Saturated Fat
0.5g
3%
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
190mg
8% -
Total Carbohydrate
43g
16%-
Dietary Fiber
14g
50% -
Total Sugars
13g
-
Dietary Fiber
-
Protein
10g
-
Potassium
1016mg
22%