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Vegan Eggplant and Tomato Stew

Yields1 Serving

For the Stew:
 2 large eggplants (cubed)
 1 large onion (chopped)
 3 cloves garlic (minced)
 1 red bell pepper (diced)
 1 can (15 oz) diced tomatoes
 1 can (15 oz) chickpeas (drained and rinsed)
 ¼ cup tomato paste
 1 tsp smoked paprika
 1 tsp ground cumin
 ½ tsp ground coriander
 salt and pepper to taste
 2 tbsp olive oil
 fresh parsley (chopped, for garnish)
Stew:
1

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 5 minutes

2

Add the cubed eggplants and diced red bell pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.

3

Stir in the tomato paste, smoked paprika, ground cumin, and ground coriander. Cook for 1-2 minutes until the spices are fragrant.

4

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.

5

Season with salt and pepper to taste.

6

Garnish with fresh parsley before serving.

Serving:
7

Serve the stew hot, with crusty bread or over a bed of rice or quinoa. Enjoy a hearty, flavorful vegan meal!

Nutrition Facts

0 servings

Serving size

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.