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
11 Rating -
Rate
Vegdiet
50minstotal
50m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Eggplant & Chickpea Stew Recipe
- 0.13 ounce Dried Porcini Mushrooms
- 0.38 cup Hot water
- 1/4 Large eggplants
- 0.38 tablespoon Extra Virgin Olive Oil, Divided
- 1/4 Large onions, thinly sliced
- 3/4 Cloves Garlic, Minced
- 1/4 teaspoon Dried oregano, crumbled
- 0.13 stick Small Cinnamon
- 0.13 teaspoon Salt
- 0.13 teaspoon Freshly ground pepper
- 0.13 Bay leaf
- 0.13 cup Dried chickpeas, rinsed and soaked overnight and drained
- 0.13 can Tomatoes, preferably san marzano, drained and coarsely chopped
Nutrition
value
value
181
calories per serving
7 g Fat6 g Protein27 g Carbs16 g FiberOther
Current Totals
- Fat7g
- Protein6g
- Carbs27g
- Fiber16g
MacroNutrients
- Carbs27g
- Protein6g
- Fiber16g
Fats
- Fat7g
Vitamins & Minerals
- Calcium218mg
- Iron4mg
- Vitamin A51mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B974mcg
- Vitamin B120mcg
- Vitamin C5mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium65mg
- Manganese5mg
- Phosphorus94mg
- Selenium11mcg
- Zinc1mg
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
Recipe By EatingWell