How To Make Aubergine & Chickpea Stew
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Serves:
Ingredients
- 2 aubergines, cubed
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 can of chickpeas, drained and rinsed
- 1 can of diced tomatoes
- 2 cups of vegetable broth
- 2 teaspoons of cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of cinnamon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Olive oil for cooking
Instructions
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Heat olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
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Add the aubergine (eggplant) and bell pepper, and cook for about 5 minutes, until the vegetables start to soften.
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Stir in the cumin, paprika, and cinnamon, and cook for another minute to toast the spices.
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Add the diced tomatoes, chickpeas, and vegetable broth. Season with salt and pepper to taste.
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Bring the stew to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the aubergine is tender.
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Serve the stew hot, garnished with fresh parsley.
Nutrition
- Calories : 245kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 660mg
- Total Carbohydrates : 40g
- Dietary Fiber : 12g
- Sugar : 13g
- Protein : 10g
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