By Anonymous Pancetta
Eggplant and Chickpea Stew with Feta
4 steps
Prep:15minCook:20min
This Eggplant and Chickpea Stew with Feta is a healthy, quick, and easy recipe to prepare using dairy-free feta cheese. Ready in only 35 minutes.
Updated at: Fri, 26 Jan 2024 21:00:50 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories482.2 kcal (24%)
Total Fat23 g (33%)
Carbs59.2 g (23%)
Sugars17 g (19%)
Protein16.7 g (33%)
Sodium1127.7 mg (56%)
Fiber17.9 g (64%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1eggplant
large, diced
14 ounceschickpeas
drained and rinsed
1onion
finely chopped
3cloves garlic
minced
14 ouncesdiced tomatoes
1 teaspoonground cumin
1 teaspoonground coriander
½ teaspoonsmoked paprika
salt
to taste
pepper
to taste
2 tablespoonsolive oil
Feta cheese
dairy-free, crumbled, for garnish
fresh parsley
chopped, for garnish
Instructions
Step 1
In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
Step 2
Add diced eggplant, chickpeas, diced tomatoes, cumin, coriander, smoked paprika, salt, and pepper. Stir to combine.
Step 3
Simmer the stew for 15-20 minutes until the eggplant is tender.
Step 4
Adjust seasoning as needed and serve the stew topped with crumbled feta and fresh parsley.
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