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 calories
carbohydrate: 48.8 g
cholesterol: : -
fat: 4.8 g
fiber: 11.7 g
protein: 7.9 g
saturatedFat: 0.6 g
servingSize: -
sodium: 524.6 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

8 servings

Recipe Note

Freekeh is a whole grain cracked wheat with a nutty flavor and texture. If you can't find it, bulgur will work as well.

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