Filter
Reset
Sort ByRelevance
Texas Gal
Eggplant stew with chickpeas
Quick and easy recipe: stew with chickpeas, eggplant, winter carrot and tomatoes.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Slice the garlic. Let the chickpeas drain.
-
Cut the aubergines into cubes of 3 cm. Peel the carrot and cut into cubes.
-
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.
-
Stir in the peeled tomatoes with liquid, chickpeas and sugar.
-
Bring to the boil, reduce the heat and leave to cook with the lid on the pan for 15-20 minutes. Scoop occasionally.
-
Season with salt and pepper. Bon appétit! .
Blogs that might be interesting
-
60 minMain dishonion, traditional olive oil, tomato cubes, semi-skimmed milk, tap water, mix for tomato-mozzarella oven paste, Broccoli, Macaroni, Mozzarella,oven pasta with tomato -
30 minMain dishDuchesse, onion, butter or margarine, Hamburgers, French stir-fry dish, Brie,french hamburgers -
80 minMain dishpig farm, salt and pepper, Apple, vomited prunes without seeds, lemon juice, butter or margarine, dry white wine, meat fond, whipped cream, plum confiture, Apple syrup, cornstarch,lacquered pork roulade filled with prunes -
30 minMain disholive oil, large onion, dried Provençal herbs, half-to-half minced, Spice meatballs, egg, bread-crumbs, garlic, tomato paste, rioja, tomato cubes,meatballs in red wine sauce with tomato
Nutrition
305Calories
Sodium17% DV400mg
Fat18% DV12g
Protein18% DV9g
Carbs11% DV33g
Fiber56% DV14g
Loved it