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Dinner Tonight: Chickpea Stew with Eggplants, Tomatoes, and Peppers

Dinner Tonight: Chickpea Stew with Eggplants, Tomatoes, and Peppers

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21
Recipe by
Serious Eats Serious Eats

Ingredients

  • 1 12 lbs eggplant (stems removed cut into 1 inch chunks)
  • salt
  • black pepper
  • 6 tbsps olive oil (divided)
  • 1 onions (cut into 1 inch pieces)
  • 1 bell pepper (stemmed seeded and cut into strips)
  • 2 zucchini (cut into 1 inch thick rounds)
  • 1 tsp paprika
  • 12 tsp turmeric
  • 2 garlic cloves (minced)
  • 1 cup tomato sauce
  • 1 cup water
  • 15 ozs chickpeas (drained)
  • 8 sprigs cilantro sprigs (stems discarded leaves chopped)
  • 8 sprigs parsley sprigs (stems discarded leaves chopped)
  • harissa (taste)
Servings
4 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 660 Calories from Fat 240
% Daily Value *
Total Fat 27g 42%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1430mg 60%
Potassium 1860mg 53%
Total Carbohydrate 85g 28%
Dietary Fiber 26g 104%
Sugars 21g
Protein 24g
Vitamin A 25%
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

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