By BBC Good Food
Aubergine & chickpea stew
Instructions
Prep:15minCook:10h
Dig out the slow cooker to make this stew. Topped with toasted pine nuts and served with flatbreads, it makes a healthy and nutritious vegan meal
Updated at: Wed, 12 Aug 2020 20:06:32 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
24
High
Nutrition per serving
Calories338.8 kcal (17%)
Total Fat4.7 g (7%)
Carbs65 g (25%)
Sugars19.5 g (22%)
Protein16.1 g (32%)
Sodium271.6 mg (14%)
Fiber17.4 g (62%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
200gdried chickpeas
soaked for 6-8 hours
2 Tbspextra virgin olive oil
plus extra to serve, optional
2onions
finely sliced
6garlic cloves
crushed
1 Tbspbaharat
1 tspground cinnamon
1 bunchflat-leaf parsley
small, stalks finely chopped, leaves roughly chopped, to serve
3aubergines
medium, sliced into 2cm rounds
2 x 400gcans chopped tomatoes
1lemon juiced
50gpine nuts
toasted, to serve
pitta breads
or flatbreads, to serve, optional
Instructions
View on BBC Good Food
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