Eggplant and Chickpea Stew

Eggplant and Chickpea Stew

Total time: approx.60 minutes

Ingredients

• 2 tsp olive or avocado oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 tablespoon fresh minced ginger

• 1/8 tsp red pepper flakes (optional)

• 1 pound fresh tomatoes, chopped in med chunks (about 2 cups)

• 2 pounds of eggplant, peeled and cut into ¾” cubes

• 3/4 tsp salt (optional)

• 2 tsp curry powder

• 2 tsp garam masala

• 1 tsp ground cumin

• 1 cup low sodium vegetable broth

• 1 (15 oz) can rinsed and drained chickpeas

• Chopped fresh cilantro for garnish (optional)

Instructions

1. Sauté onion in the oil in a 4 quart pot over medium heat until translucent. 

2. Add garlic, ginger and red pepper flakes and sauté another minute. 

3. Add tomatoes, eggplant and salt and cook for about a minute stirring constantly. Tomato should deglaze the pan. 

4. Mix in curry powder, garam masala and ground cumin. 

5. Add vegetable both, stir and cover pot and cook for about 40 minutes. Eggplant should be mostly broken down at that point.

6. Add the chickpeas and stir to help break down the rest of the eggplant.

7. Simmer uncovered for about 5 min, stirring occasionally. 

8. Serve with cilantro garnish.

Nutrition:  Serves 6

Nutrition Information – Cals – 227; Fat – 5 gm; Sat fat – 1 gm;  Chol – 0 mg; Sodium – 357 mg;

Carb – 37 gm; Fiber – 10 gm; Sugar – 6 gm; Protein – 10 gms; Potassium – 662 mg; Iron – 22% DV

Adapted from Appetite for Reduction by Isa Chandra Moskowitz