AuthorKatia StratoudakisCategoryVeganHeat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 5 minutes
Add the cubed eggplants and diced red bell pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
Stir in the tomato paste, smoked paprika, ground cumin, and ground coriander. Cook for 1-2 minutes until the spices are fragrant.
Add the diced tomatoes and chickpeas. Bring to a simmer and cook for 15 minutes until the eggplants are tender and the flavors are well combined.
Season with salt and pepper to taste.
Garnish with fresh parsley before serving.
Serve the stew hot, with crusty bread or over a bed of rice or quinoa. Enjoy a hearty, flavorful vegan meal!
0 servings
- Amount per serving
- Calories200
- % Daily Value *
- Total Fat 7g9%
- Saturated Fat 1g5%
- Sodium 400mg18%
- Total Carbohydrate 30g11%
- Dietary Fiber 10g36%
- Total Sugars 10g
- Protein 6g
- Vitamin A 20mcg3%
- Vitamin C 50mg56%
- Calcium 6mg1%
- Iron 15mg84%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 5 minutes
Add the cubed eggplants and diced red bell pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
Stir in the tomato paste, smoked paprika, ground cumin, and ground coriander. Cook for 1-2 minutes until the spices are fragrant.
Add the diced tomatoes and chickpeas. Bring to a simmer and cook for 15 minutes until the eggplants are tender and the flavors are well combined.
Season with salt and pepper to taste.
Garnish with fresh parsley before serving.
Serve the stew hot, with crusty bread or over a bed of rice or quinoa. Enjoy a hearty, flavorful vegan meal!