Eggplant & chickpeas stew

Prep time : 15 min 

Cooking time : 45 min 

Serves : 3-4 servings 

Ingredients :

-2 eggplant 

-6 peeled and de-seeded medium tomatoes or 1 canned plum tomatoes

-2 tbsp tomato puree

-1 onion

-2 garlic cloves 

-1 tsp paprika

-1 tsp cumin powder

-1/2 tsp ground coriander 

-1 tsp cayenne peper (more or less according to your taste)

-4 tbsp of extra virgin olive oil

-1 can cooked chickpeas or 120g dry chickpeas (soaked and cooked) 

-Fresh coriander to serve 

Directions : 

-Dice the eggplants, finely chop the onion and garlic

-Add the oil to a large pan and when it is hot enough, add the onion and garlic. Let it cook on a medium heat until golden and soft. 

-Add the eggplants and stir for a few minutes then pour half a cup of water in it. 

-Next, add the tomatoes and tomato puree

-Cook approximately 40 minutes while stirring occasionally to make sure it doesn’t stick to the pan.

-If it is to dry and stick, you can add more water. 

-Add the drained chickpeas and cook for 5 more minutes. 

-It is ready, you can serve with fresh coriander. 

-Also, this goes pretty well with rice or bulgur 

Megane nutrition facts :

  • If you pair it with grains like rice, bulgur or whole grain bread, this will make a complete-protein vegan meal. 

  • This is a gut-health friendly meal thanks to all the good fiber (prebiotics).