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Texas Gal
Eggplant stew with chickpeas
Quick and easy recipe: stew with chickpeas, eggplant, winter carrot and tomatoes.
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Ingredients
Directions
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Slice the garlic. Let the chickpeas drain.
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Cut the aubergines into cubes of 3 cm. Peel the carrot and cut into cubes.
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Heat the oil in a frying pan and fry the aubergine around brown. Add the garlic and carrot and fry briefly. Put the cumin and chilli powder through.
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Stir in the peeled tomatoes with liquid, chickpeas and sugar.
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Bring to the boil, reduce the heat and leave to cook with the lid on the pan for 15-20 minutes. Scoop occasionally.
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Season with salt and pepper. Bon appétit! .
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Nutrition
305Calories
Sodium17% DV400mg
Fat18% DV12g
Protein18% DV9g
Carbs11% DV33g
Fiber56% DV14g
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