Chickpea Stew with Eggplants, Tomatoes, and Peppers

Chickpea Stew with Eggplants, Tomatoes, and Peppers

  • Ingredients 16 Count
  • Nutrition 670 Calories
  • Directions 60 Minutes

4 servings

Ingredients

imperial units us metric
  • 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 garbanzo (drained)
  • 8 sprigs cilantro stems (discarded, leaves chopped)
  • 8 sprigs parsley (stems discarded, leaves chopped)
  • harissa (to taste)

Directions

BTotal Time1 hr

See a problem? Let us know

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

© 2009-2014 Yummly