south-african

Cape Malay Vegetable Bredie with Chickpeas

Name: Cape Malay Vegetable Bredie with Chickpeas
Yield: 1 serving
Cuisine: south-african
Ingredients: 170 g cooked chickpeas, drained; 180 g eggplant, cubed; 120 g zucchini, chopped; 60 g spinach, chopped; 90 g onion, chopped; 6 g garlic, minced; 180 g canned diced tomatoes; 18 g canola oil; 5 g mild curry powder; 1 g ground turmeric; 1 g ground cinnamon; 12 g lemon juice

This simmered dish pairs cooked chickpeas, drained with eggplant, cubed, zucchini, chopped and spinach, chopped. 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

85 g Carbohydrates

24 g Fat

27 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

170g cooked chickpeas, drained 279 kcal
180g eggplant, cubed 45 kcal
120g zucchini, chopped 20 kcal
60g spinach, chopped 14 kcal
90g onion, chopped 36 kcal
6g garlic, minced 9 kcal
180g canned diced tomatoes 32 kcal
18g canola oil 159 kcal
5g mild curry powder 15 kcal
1g ground turmeric 3 kcal
1g ground cinnamon 3 kcal
12g lemon juice 4 kcal

Cooking instructions

onioncanola oil
Heat oil in a saucepan over medium heat. Add onion and cook 3 minutes until softened.
garlicmild curry powderground turmericground cinnamon
Add garlic, curry powder, turmeric, and cinnamon; stir 30 seconds until fragrant.
eggplantzucchini
Add eggplant and zucchini. Cook 5 minutes, stirring, until lightly softened.
cooked chickpeascanned diced tomatoes
Stir in chickpeas, diced tomatoes, salt, and water. Simmer uncovered 12-15 minutes until saucy and vegetables are tender.
spinachlemon juice
Stir in spinach to wilt, then add lemon juice to brighten.
Serve hot; let stand 3 minutes so the sauce thickens slightly.