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Chickpea stew from the oven with eggplant and minced meat
 
 
4 ServingsPTM25 min

Chickpea stew from the oven with eggplant and minced meat


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Directions

  1. Cook the potatoes in water with salt for about 20 minutes. Drain, drain and crush with milk and hummus.
  2. Preheat the oven to 200ºC. In the meantime, heat the olive oil and fry the eggplant until done. Mix the fried eggplant with the mashed potatoes.
  3. Mix the chickpeas with the shawarma herbs, red pepper and minced meat. Divide this minced meat mixture over the bottom of the baking dish and add the puree to it.
  4. Bake the dish in the oven for about 20 minutes. Sprinkle before serving with the parsley.

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Nutrition

760Calories
Fat69% DV45g
Protein66% DV33g
Carbs16% DV49g

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