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Chickpea Stew with Eggplants, Tomatoes, and Peppers

Chickpea Stew with Eggplants, Tomatoes, and Peppers

  • Ingredients 16 Count
  • Nutrition 710 Calories
  • Total Time 60 Minutes
  • Rating . . . Review it now!
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4 servings

Ingredients

imperial units us metric
  • 11/2 lbs eggplant (stems removed, cut into 1-inch chunks)
  • salt
  • black pepper
  • 6 tbsps olive oil (divided)
  • 1 onions (large, cut into 1-inch pieces)
  • 1 bell pepper (large, stemmed, seeded, and cut into strips)
  • 2 zucchini (cut into 1-inch thick rounds)
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 2 garlic cloves (minced)
  • 1 cup tomato sauce
  • 1 cup water
  • 15 ozs chickpeas (drained)
  • 8 sprigs cilantro stems (discarded, leaves chopped)
  • 8 sprigs parsley (stems discarded, leaves chopped)
  • harissa (to taste)

Directions

BTotal Time1 hr

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Reviews

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Nutrition Facts

4 servings

Amount Per Serving
Calories 710 Calories from Fat 260
% Daily Value *
Total Fat 29g 45%
Saturated Fat 4.5g 23%
Trans Fat
Cholesterol 0mg 0%
Sodium 600mg 25%
Potassium 1970mg 56%
Total Carbohydrate 94g 31%
Dietary Fiber 28g 112%
Sugars 26g
Protein 25g
Vitamin A 35%
Vitamin C 100%
Calcium 20%
Iron 45%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

salty
savory
sour
bitter
sweet
spicy

Recipe Tags

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