Eggplant & chickpeas stew
Prep time : 15 min
Cooking time : 45 min
Serves : 3-4 servings
-6 peeled and de-seeded medium tomatoes or 1 canned plum tomatoes
-2 tbsp tomato puree
-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
-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).