Chickpea stew with eggplant, tomato, sage, rosemary and oregano

Name: Chickpea stew with eggplant, tomato, sage, rosemary and oregano
Prep time: 4 h
Cook time: 10 min
Total time: 5 h 10 min
Yield: 2 servings
Ingredients: 1-1½ cup chickpeas; 1 eggplant; 1 large red onion; 4 cloves garlic; 1 cup tomato; 7 oz MM healing broth; or or water; + 2 + 2 tablespoons mushroom powder; 2 prigs fresh Rosemary; 1 prig fresh thyme; 2 pinches black pepper; 2 pinches celtic sea salt

User Reviews

4.0

3 reviews

Good

Prep Time
4 hrs
Cook Time
mins
Additional Time
1 hr
Total Time
5 hrs 10 mins
Servings
2 servings
Calories
303 kcal
Course
Dinner
Cuisine
European, Mediterranean, Italian

Chickpea stew with eggplant, tomato, sage, rosemary and oregano

Iris Warren

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Easy to make stew with chickpeas, eggplant, tomatoes, lemon and Mediterranean fresh herbs like sage, oregano and rosemary. It takes some time for soaking and simmering the chickpeas.

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Ingredients

Servings

1-1½ cup chickpeas (125 grams)
1 eggplant
1 large red onion
4 cloves garlic
1 cup tomato (200 - 250 grams)
7 oz MM healing broth or chicken, or other vegetable broth (200 ml)
or or water
+ 2 + 2 tablespoons mushroom powder
2 prigs fresh Rosemary
1 prig fresh thyme
2 pinches black pepper or to taste
2 pinches celtic sea salt or to taste

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Instructions

Soak the chickpeas in plenty of water for at least 4 hours. For example, before you go to work.
Chop the onion and fry in olive oil over low heat for at least 5 minutes until translucent.
Press the garlic and fry briefly together with the onions.
Wash the eggplant and cut into cubes. Add and bake with onions until they change colour.
Wash and zest the lemon. Squeeze out the juice. Add both the zest and the juice.
Wash the tomatoes, cut into pieces and add.
Deglaze with the broth.
Place the herbs loosely in the sauce. Add chili flakes, salt and pepper to taste
Reduce the heat, put the lid on the skillet and let it simmer for an hour.
Remove the herbs from the pan. Stir everything briefly and allow the liquid to reduce over a higher heat if necessary.

Notes

If you work with boiled chickpeas from a can or jar, 15 minutes is enough. But be sure the eggplant is baked before you add the chickpeas. It has to fully cooked and soft.

Nutrition Information

Show Details

Calories 303kcal (15%) Carbohydrates 57g (19%) Protein 15g (30%) Fat 4g (6%) Saturated Fat 0.5g (3%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Sodium 803mg (33%) Potassium 1050mg (30%) Fiber 18g (72%) Sugar 18g (36%) Vitamin A 335IU (7%) Vitamin C 13mg (14%) Calcium 112mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 303 kcal

% Daily Value*

Calories	303kcal	15%
Carbohydrates	57g	19%
Protein	15g	30%
Fat	4g	6%
Saturated Fat	0.5g	3%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	1g	5%
Sodium	803mg	33%
Potassium	1050mg	22%
Fiber	18g	72%
Sugar	18g	36%
Vitamin A	335IU	7%
Vitamin C	13mg	14%
Calcium	112mg	11%
Iron	5mg	28%