Name: Emnazaleh: Vegetarian Slow-cooker Chickpea And Eggplant Stew
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 1½ cups dried chickpeas, soaked overnight; 1–2 tablespoons olive oil; 1 onion, diced; 5 cloves garlic, minced; 1 large eggplant, cut into bite-sized pieces; 2 tablespoons tomato paste; 4 tomatoes, diced; 1 red capsicum, diced; 1 teaspoon baharat (find it among spices at the shops); 1/4 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/4 teaspoon paprika; 1/4 teaspoon dried mint; 4 cups vegetable stock; Salt and pepper

Prep 15m

Cook 4h

Total 4h 15m

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Ingredients

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1½ cups dried chickpeas, soaked overnight

1–2 tablespoons olive oil

1 onion, diced

5 cloves garlic, minced

1 large eggplant, cut into bite-sized pieces

2 tablespoons tomato paste

4 tomatoes, diced

1 red capsicum, diced

1 teaspoon baharat (find it among spices at the shops)

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon paprika

1/4 teaspoon dried mint

4 cups vegetable stock

Salt and pepper

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Nutrition Facts

Per serving

358 calories

Calories from

Protein 16%
Carbs 58%
Fat 26%

Fat 11 g 16%
Saturated Fat 2 g 10%
Carbohydrates 55 g 18%
Fiber High 13 g 52%
Sugar High 13 g 26%
Protein High 15 g 30%
Cholesterol Low 0 mg 0%
Sodium High 488 mg 20%

% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.

Imported & edited by @jact

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