A tasty stew with eggplants, potatoes, and chickpeas… simmered in a pan with a flavorful tomato and spice sauce. A simple, rustic, and nutritious vegetarian dish that can be prepared in advance and served either hot or just warm. The preparation is very easy, first sauté the eggplants and potatoes cut into chunks separately, then add them to the spicy tomato sauce, along with the chickpeas. In a few minutes, the recipe will be ready for the table, try it because it is delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: All seasons
- Energy 259.26 (Kcal)
- Carbohydrates 47.58 (g) of which sugars 8.27 (g)
- Proteins 10.81 (g)
- Fat 4.35 (g) of which saturated 0.39 (g)of which unsaturated 0.70 (g)
- Fibers 14.39 (g)
- Sodium 461.09 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 round eggplant
- 2 potatoes
- 1 cup g canned chickpeas
- 1 1/2 cups g tomato pulp
- 1/4 onion
- 1 clove garlic
- 1 pinch chili pepper
- 1 pinch cinnamon powder
- cumin seeds
- Half teaspoon curry (or turmeric)
- parsley
- extra virgin olive oil
- salt
Tools
- Casserole
- 2 Pans
- Peeler
- Cutting board
- Colander
Preparation
Wash the eggplant, remove the ends, and cut it into medium-sized cubes.
Sauté it in a pan, with a drizzle of oil and a pinch of salt, until it’s soft but still firm (1).
Wash and peel the potatoes, cut them into cubes as well, and fry them in another pan, with extra virgin oil and a pinch of salt (2).
Drain the chickpeas from their liquid and set them aside.
Peel the onion and chop it, peel the garlic and crush it. Put them in a casserole, with a dash of oil, chili pepper, cinnamon, a small handful of cumin seeds, and curry.
Sauté for a few moments, then add the tomato pulp. Season with salt and let it cook on low heat for about 10 minutes (3).
Now add the eggplants, the potatoes, and the chickpeas (4). Mix and continue for another 5-10 minutes, always on medium-low heat.
Finally, turn off the stove and sprinkle with chopped parsley, or with a couple of mint leaves.
The eggplant, potatoes, and chickpeas stew is ready, you can serve it both hot or warm, with slices of toasted bread.
Tips and Notes
You can increase or decrease the amount of tomato to your taste.
Adjust the spices according to your taste. You can omit the chili pepper if you don’t like it. You can also add half a teaspoon of brown sugar for a slightly sweet and sour note.
FAQ
Can I prepare the dish in advance?
Of course, you can prepare it a few hours earlier and reheat it as needed.
Can I use dry chickpeas?
Of course, just soak them for the necessary time and then boil them until tender.
