Mediterranean Chickpea Stew recipe
All Recipes Soups, Stews and Chili Recipes Stews
Ingredients
- ¼ cup extra-virgin olive oil 1 large red onion, chopped 1 small bunch Italian parsley, minced 2 cloves garlic, minced 1 small carrot, coarsely shredded 1 small eggplant, cubed 2 cups cooked, sodium-free chickpeas, drained 1 cup cherry tomatoes, halved ½ cup vegetable broth, or more as needed 1 tablespoon dried oregano 1 teaspoon dried thyme ½ teaspoon cayenne pepper salt and ground black pepper to taste
Nutrition Info
- 325.6 caloriescarbohydrate: 37 gcholesterol: : -fat: 16.8 gfiber: 11.8 gprotein: 9.8 gsaturatedFat: 2.3 gservingSize: -sodium: 124.9 mgsugar: 8.7 gtransFat: : -unsaturatedFat: : -
Directions Mediterranean Chickpea Stew
Directions
-
Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic, cook and stir for 2 minutes. Add shredded carrot, stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.
Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.