Eggplant and Chickpea Stew - Vegan
Dive into a bowl of our Hearty Eggplant and Chickpea Mediterranean Stew! This dish transforms simple, everyday ingredients into a symphony of flavors and textures. The tender eggplant and protein-rich chickpeas form a delicious base, while the aromatic spices enhance every bite, making it a perfect meal to warm up your evenings.
Ingrédients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 large eggplant, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- 1/2 cup plain yogurt (optional for serving)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add the diced eggplant and cook, stirring occasionally, until it begins to soften, about 8-10 minutes.
- Stir in the chickpeas, diced tomatoes, vegetable broth, cumin, coriander, smoked paprika, cayenne pepper, salt, and black pepper.
- Add the tomato paste and stir to combine.
- Bring the stew to a simmer, cover, and let it cook for 20 minutes, stirring occasionally.
- Remove the lid and continue to cook for an additional 10 minutes, until the stew thickens.
- Stir in the chopped parsley and lemon juice before serving.
- Serve warm, optionally topped with a dollop of plain yogurt.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 40g | Protéines: 10g | Fat: 14g | Sucre: 10g
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