Chickpea and Eggplant Stew
A hearty MENA dish with chickpeas and roasted eggplant.
Nutrition per serving
Estimated values per serving.
Ingredients
- 2 eggplant (cubed)
- 400 g chickpeas (canned, drained)
- 3 tbsp olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 tsp cumin (ground)
- 1 tsp paprika (smoked)
- 400 g tomatoes (canned, diced)
- 500 ml vegetable broth
- 2 tbsp fresh parsley (chopped)
Method
- 1
Preheat oven to 200°C (390°F).
- 2
Toss eggplant with 1 tbsp olive oil, roast for 20 minutes.
- 3
Heat remaining olive oil in a pot over medium heat.
- 4
Add onion and garlic, cook until soft.
- 5
Stir in cumin and paprika, cook for 1 minute.
- 6
Add tomatoes and vegetable broth, bring to a boil.
- 7
Add chickpeas and roasted eggplant, simmer for 20 minutes.
- 8
Season with salt and pepper.
- 9
Garnish with fresh parsley before serving.
Make it fit your blood sugar goals
In the GlucoForager app you can save this recipe, add it to your shopping list, cook it step by step and log your glucose after eating to see how it affects you. Or snap your fridge and get recipes from what you already have.
Get GlucoForager freeThis recipe is general guidance, not medical advice. Carb needs depend on your treatment and goals, so check with your doctor, diabetes nurse or dietitian if you're unsure.