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Chickpea Stew with Eggplants, Tomatoes, and Peppers

Chickpea Stew with Eggplants, Tomatoes, and Peppers

1 1 1 1 1
1.7k
Recipe by
Serious Eats Serious Eats

Ingredients

  • 11/2 lbs eggplant (stems removed, cut into 1-inch chunks)
  • black pepper
  • salt
  • 6 tbsps olive oil (divided)
  • 1 onion (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 tumeric
  • 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)
Total Time
1 hr
Servings
4 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 670 Calories from Fat 240
% Daily Value *
Total Fat 27g 42%
Saturated Fat 4g 20%
Trans Fat
Cholesterol 0%
Sodium 660mg 28%
Potassium 1970mg 56%
Total Carbohydrate 88g 29%
Dietary Fiber 28g 112%
Sugars 22g
Protein 25g
Vitamin A 30%
Vitamin C 110%
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

Comments

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