Chickpea Stew with Eggplants, Tomatoes, and Peppers

Name: Chickpea Stew with Eggplants, Tomatoes, and Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 large bell pepper, stemmed, seeded, and cut into strips; 425 grams chickpeas, drained; 8 sprigs cilantro, stems discarded, leaves chopped; 680 grams eggplant, stems removed, cut into 1-inch chunks; 2 garlic cloves, minced; 4 servings Harissa, to taste; 6 Tbsps olive oil, divided; 1 large onion, cut into 1-inch pieces; 1 teaspoon paprika; 8 sprigs parsley, stems discarded, leaves chopped; 4 servings Salt and black pepper; 237 milliliters tomato sauce; 1 teaspoons turmeric; 237 milliliters water; 2 zucchini, cut into 1-inch thick rounds

You can never have too many soup recipes, so give Chickpea Stew with Eggplants, Tomatoes, and Peppers a try. Watching your figure? This gluten free and vegan recipe has 385 calories, 10g of protein, and 24g of fat per serving. This recipe serves 4. Head to the store and pick up harissa, paprika, salt and pepper, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Pour 4 tablespoons of the olive oil into a large skillet set over high heat. When just starting smoke, add the eggplant cubes. Immediately, reduce heat to medium, and stir well. Cook until eggplant pieces are golden and tender, about 10 minutes. When done, turn off heat and set aside.

Ingredients you will need

Olive Oil

Eggplant

Equipment you will use

Frying Pan

Meanwhile, in a large Dutch oven, heat the remaining two tablespoons of oil over medium-high heat. When oil is shimmering, add the onion, bell pepper, and zucchini. Cook, stirring often, until onion is starting to brown around the edges, 8 to 10 minutes.

Ingredients you will need

Bell Pepper

Zucchini

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Add the paprika, turmeric, and garlic. Stir well, and cook until fragrant, about 15 seconds. Then add the tomato sauce and water. Scrape up any bits stuck to the bottom of the Dutch oven with a wooden spoon.

Ingredients you will need

Tomato Sauce

Turmeric

Paprika

Garlic

Water

Equipment you will use

Wooden Spoon

Dutch Oven

Add the eggplants, chickpeas, and one teaspoon of salt. Bring to a boil over high heat, and then reduce heat to a simmer, cover, and cook until all the vegetables are tender, about 20 minutes.

Ingredients you will need

Vegetable