greek

Chickpea and Eggplant Tomato Stew

Name: Chickpea and Eggplant Tomato Stew
Yield: 1 serving
Cuisine: greek
Ingredients: 189 g cooked chickpeas, drained; 206 g eggplant, cubed; 19 g olive oil; 69 g yellow onion, diced; 5 g garlic, minced; 206 g crushed tomatoes; 2 g smoked paprika; 2 g dried oregano; 13 g lemon juice; 7 g fresh parsley, chopped; 2 g fine salt; 0.86 g black pepper

This simmered dish pairs cooked chickpeas, drained with eggplant, cubed, yellow onion, diced and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

91 g Carbohydrates

26 g Fat

28 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

189g cooked chickpeas, drained 310 kcal
206g eggplant, cubed 52 kcal
19g olive oil 168 kcal
69g yellow onion, diced 28 kcal
5g garlic, minced 7 kcal
206g crushed tomatoes 66 kcal
2g smoked paprika 6 kcal
2g dried oregano 6 kcal
13g lemon juice 4 kcal
7g fresh parsley, chopped 2 kcal
2g fine salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

olive oilyellow oniongarlic
Heat olive oil in a pot over medium heat. Saute onion 4 minutes until softened, then add garlic for 30 seconds.
eggplant
Add eggplant cubes and cook 5 minutes, stirring, until lightly browned in spots.
crushed tomatoessmoked paprikadried oreganofine saltblack pepper
Stir in crushed tomatoes, smoked paprika, oregano, salt, and pepper. Simmer 10 minutes.
cooked chickpeaseggplant
Add chickpeas and continue simmering 8-10 minutes until eggplant is tender and sauce is thick.
lemon juicefresh parsley
Stir in lemon juice and chopped parsley. Taste and adjust seasoning before serving.