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Chickpeas, eggplant, onions, tomatoes, and lots of olive oil stew together to create a traditional Mediterranean meal for your family. Serve with couscous, rice, pasta, or pita bread.
Ingredients
- ¼ cup extra-virgin olive oil
- 1 large red onion, chopped
- 1 small bunch Italian parsley, minced
- 2 cloves garlic, minced
- 1 small carrot, coarsely shredded
- 1 small eggplant, cubed
- 2 cups cooked, sodium-free chickpeas, drained
- 1 cup cherry tomatoes, halved
- ½ cup vegetable broth, or more as needed
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- salt and ground black pepper to taste
Directions
Step 1
Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.
Step 2
Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 326 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat2g | 12% |
| Sodium125mg | 5% |
| Total Carbohydrate37g | 13% |
| Dietary Fiber12g | 42% |
| Total Sugars9g | |
| Protein10g | |
| Vitamin C31mg | 157% |
| Calcium108mg | 8% |
| Iron5mg | 26% |
| Potassium723mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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