Mediterranean Chickpea Stew recipe

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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 calories
carbohydrate: 37 g
cholesterol: : -
fat: 16.8 g
fiber: 11.8 g
protein: 9.8 g
saturatedFat: 2.3 g
servingSize: -
sodium: 124.9 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

Chickpeas, eggplant, onions, tomatoes, and lots of olive oil stew together to create a traditional Mediterranean meal for your family. Serve with couscous, rice, pasta, or pita bread.

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