Eggplant Chickpea Stew Recipe | Tasty and Easy to Make Vegan Stew Recipe | Chickpea Recipes

Eggplant Chickpea Stew Recipe | Tasty and Easy to Make Vegan Stew Recipe | Chickpea Recipes

Subscribe Here: https://www.youtube.com/c/FoodImpromptu

Recommended Playlists:

QUINOA RECIPES – https://www.youtube.com/watch?v=OP3b2vpcGpQ&list=PLTrjXDGPX0Vz69GBlQH2whY3hyAyfOlVY

VEGETABLE DIPS / SPREADS / CRACKERS – https://www.youtube.com/watch?v=CTLAtFJeYpY&list=PLTrjXDGPX0VyxNtajkSNCggy4qB9ZsdQI

LENTIL & BEAN RECIPES – https://www.youtube.com/watch?v=mPaJFxzwi-U&list=PLTrjXDGPX0Vy7h1c6msdM2VChOdUYbOqY

HIGH PROTEIN SALADS – https://www.youtube.com/watch?v=L5VtfeGVc8o&list=PLTrjXDGPX0VxVAwkWlmO5rUjviAcQZWCY

VEGETABLE PATTIES & SANDWICHES – https://www.youtube.com/watch?v=C5FyBcKNGn0&list=PLTrjXDGPX0VzHbOtkiM1SHhCFH0MzOLIG

RECIPE INGREDIENTS: (4 to 5 servings)< /p>

3 to 4 tablespoons Light Olive Oil for fry the veggies
400g /4 Cups approx. Eggplant – chopped
200g / 1 +1/2 Cup approx. Onion – chopped
200g / 1 +1/2 Cup approx. Red bell pepper – chopped
200g / 1 +1/2 Cup approx. Green pepper – chopped
1 Tablespoon Garlic – finely chopped – (4 to 5 garlic cloves)

Advertisement

2 Cups / 1 Can (475ml can) Cooked Chickpeas
1/4 Ground cumin
1/4 Paprika
1/4 Cayenne pepper
Salt to taste (I have added total 1+1/2 teaspoon of pink Himalayan salt)

125ml / 1/2 cup Strained Tomatoes / Passata
200g/ 1+1/4 Cup approx. Fresh Tomato – chopped
125 ml / 1/2 Cup water

Garnish:
Ground Black Pepper (I have added 1/2 teaspoon black pepper)
1/2 cup / 20g Parsley – finely chopped
Drizzle of Olive oil (I have added 2 tablespoon of organic cold pressed olive oil)

METHOD:

To a heated pan add the cooking oil, chopped eggplant, 1/2 teaspoon of salt and fry on medium high to high heat until it is nicely browned. We are trying to get rid of the moisture from the eggplant and roasting it at the same time so DO NOT cook on low heat otherwise the eggplant will turn mushy. Once roasted, remove from the pan and set aside.

To the same pan add some more oil, onion, red and green bell pepper and fry on medium-high to high heat until the onion starts to caramelized. Now add the cooked/drained chickpeas, chopped garlic, ground cumin, paprika, cayenne pepper, salt and fry the chickpeas for another 3 minutes or so on medium high heat.
(PLEASE NOTE: At any point if you notice the pan is getting over heated reduce the heat.)
Add the strained tomatoes, roasted eggplant, fresh chopped tomatoes, water and mix well. Bring it to a boil and cover and cook on medium low heat for about 20 minutes. Once cooked uncover and turn the heat to medium high. Cool for another 2 minutes or until the stew slightly thickens. Turn off the stove and garnish it with freshly ground black pepper, parsley and olive oil.

Advertisement

Mix well and serve it with your favourite kind of flatbread and a green side salad.

IMPORTANT TIPS:

– DO NOT fry the eggplant on low heat otherwise the eggplant will turn mushy

– Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated the reduce the heat

– If the stew gets too thick, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste

– The garnish is what completes the dish so please do not skip any of the ingredients. Also, add a good quality olive oil it enhances the dish tremendously

Enjoy!

#Eggplant #Chickpeas #VeganStewRecipe #VeganStew #Vegan #HealthyStews #VeganCooking #Food #Cooking #Kitchen

The Best And Worst Expensive Bourbons In The World
Irish People Try Polish Chocolate

Leave a Reply

Your email address will not be published.