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
-
30 minMain dishonion, garlic, traditional olive oil, dried Italian herbs, winter carrot, celery, tomato cubes, wholegrain penne,penne alla vegetariana
-
30 minMain dishripe mango, multigrain rice, chicken breast, sunflower oil, stir-fry mix vegetables, korma curry paste, coconut milk,chicken curry with rice
-
15 minMain dishshallot, traditional olive oil, leeks, 1 minute basmati rice, fish bouillon tablet, frozen garden peas, water, fresh parsley, crab in water in a can, mascarpone,rice dish with crab and garden peas
-
20 minMain dishtable potatoes, Broccoli, seasoning mix, (sunflower oil, cod fillet, vegetable sauce cheese,chili cod with broccoli and potatoes
Nutrition
305Calories
Sodium17% DV400mg
Fat18% DV12g
Protein18% DV9g
Carbs11% DV33g
Fiber56% DV14g
Loved it