Freekeh Eggplant Stew recipe
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Ingredients
- 3 cups water 1 cup cracked freekeh 1 pinch salt 2 tablespoons cooking oil 1 onion, diced 2 eggplants, peeled and cubed 2 (16 ounce) cans diced tomatoes 2 russet potatoes, peeled and chopped 2 carrots, peeled and chopped 1 sweet potato, peeled and chopped 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon salt 1 teaspoon ground black pepper
Nutrition Info
- 259.7 caloriescarbohydrate: 48.8 gcholesterol: : -fat: 4.8 gfiber: 11.7 gprotein: 7.9 gsaturatedFat: 0.6 gservingSize: -sodium: 524.6 mgsugar: 9.5 gtransFat: : -unsaturatedFat: : -
Directions Freekeh Eggplant Stew
Directions
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Bring water, freekeh, and salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until water has been absorbed, 15 to 20 minutes. Set aside.
While the freekeh is cooking, heat oil in a pot over medium heat. Stir in onion, cook until softened, 5 to 7 minutes. Add eggplant and cook, stirring frequently, about 10 minutes. Add tomatoes, russet potatoes, carrots, sweet potato, cumin, coriander, turmeric, salt, and pepper. Reduce heat to medium-low heat and simmer, covered, about 30 minutes. Add cooked freekeh and simmer for 10 minutes more.