colombian

Eggplant and Chickpea Stew with Cumin Lime

Name: Eggplant and Chickpea Stew with Cumin Lime
Yield: 1 serving
Cuisine: colombian
Ingredients: 200 g cooked chickpeas, drained; 250 g eggplant, diced; 200 g crushed tomatoes; 70 g yellow onion, diced; 6 g garlic, minced; 18 g olive oil; 2 g ground cumin; 1 g smoked paprika; 15 g lime juice; 10 g cilantro, chopped; 1 g salt

This simmered dish pairs cooked chickpeas, drained with eggplant, diced, ground cumin and lime juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Vegan Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

26 g Protein

95 g Carbohydrates

25 g Fat

30 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g cooked chickpeas, drained 328 kcal
250g eggplant, diced 63 kcal
200g crushed tomatoes 64 kcal
70g yellow onion, diced 28 kcal
6g garlic, minced 9 kcal
18g olive oil 159 kcal
1 tsp (2g) ground cumin 8 kcal
0.5 tsp (1g) smoked paprika 3 kcal
15g lime juice 5 kcal
10g cilantro, chopped 4 kcal
0.5 tsp (1g) salt 0 kcal

Cooking instructions

yellow onionolive oil
Heat oil in a saucepan over medium heat. Saute onion until soft, 3-4 minutes.
garlicground cuminsmoked paprika
Add garlic, cumin, and smoked paprika; stir 30 seconds until fragrant.
eggplant
Add eggplant and cook 5 minutes, stirring, until it starts to soften.
cooked chickpeaseggplantcrushed tomatoes
Stir in tomatoes and chickpeas plus a splash of water; simmer 10-12 minutes until eggplant is tender and saucy.
lime juicecilantrosalt
Season with salt and black pepper, then finish with lime juice and cilantro.
Serve hot as a thick stew.