Eggplant & Chickpea Stew Recipe

Recipe By EatingWell

This tasty vegetarian stew, studded with plenty of eggplant and protein-rich chickpeas, is reminiscent of ratatouille. The eggplant breaks down and makes a saucier stew if you peel it before cooking, but you can certainly leave the peel on if you prefer. Serve over quinoa or soft polenta with sautéed spinach on the side.

4.7
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50minstotal

ingredients serves

8
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Ingredients For Eggplant & Chickpea Stew Recipe

Nutrition
value
181
calories per serving
7 g Fat6 g Protein27 g Carbs16 g FiberOther

Current Totals

  • 7 g Fat
  • 6 g Protein
  • 27 g Carbs
  • 16 g Fiber

MacroNutrients

  • Carbs
    27 g
  • Protein
    6 g
  • Fiber
    16 g

Fats

  • Fat
    7 g

Vitamins & Minerals

  • Calcium
    218 mg
  • Iron
    4 mg
  • Vitamin A
    51 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    1 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    74 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    5 mg
  • Vitamin E
    2 mg
  • Copper
    0 mcg
  • Magnesium
    65 mg
  • Manganese
    5 mg
  • Phosphorus
    94 mg
  • Selenium
    11 mcg
  • Zinc
    1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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