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Eggplant Chickpea Stew

Eggplant Chickpea Stew
  • Prep 5 min
  • Total 36 min
  • Ingredients 12
  • Servings 4

Wrap your family in a blanket of comfort with this hearty eggplant-chickpea stew. Roasted, diced eggplant combine with tender chickpeas in a tomato-based broth that will wash away the week and have the family feeling ready to begin the weekend. MORE + LESS -

Ingredients

1
large eggplant
3
tablespoon olive oil
1
teaspoon salt, more to taste
1
teaspoon freshly ground pepper, more to taste
1
medium onion, diced
2
garlic cloves, minced
2
teaspoon Mexican oregano
1
teaspoon cumin
1
14.5-oz can Muir Glen™ organic fire roasted diced tomatoes with medium green chiles
1
15-oz can chickpeas, drained and rinsed
4
cups vegetable broth
1/4
cup cilantro, washed

Directions

Hide Images
  • 1
    Preheat oven to 400ºF. Peel eggplant and dice into 1-inch cubes, toss with 2 tablespoon olive oil and season with salt and pepper. Roast until tender, about 15 minutes. Remove from oven and set aside.
  • 2
    In a wide soup pan, heat remaining 1 tablespoon olive oil over medium high heat. Add onions and sauté until onions are tender and translucent, for about 5 minutes.
  • 3
    Add garlic, oregano, cumin and continue sautéing for 1 additional minute. Add tomatoes, chickpeas, roasted eggplant, vegetable broth, salt and pepper. Reduce heat and simmer for 10 minutes.
  • 4
    Taste, adjust seasoning, add cilantro and serve warm. Enjoy!

Expert Tips

  • Plan ahead: roast the eggplant the day before.
  • Swap out: replace the chickpea for black beans or pasta for a new spin on this stew.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Wrap your family in a blanket of comfort with this hearty eggplant-chickpea stew. Roasted, diced eggplant combine with tender chickpeas in a tomato-based broth that will wash away the week and have the family feeling ready to begin the weekend.

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