You must try this one pot stew. It is packed with lots of vegetables. Idea for the family or for a pot luck meal. Can be served with fresh bread or brown rice.

Vegan - Eggplant and Chickpea Stew Recipe

You must try this one pot stew. It is packed with lots of vegetables. Idea for the family or for a pot luck meal. Can be served with fresh bread or brown rice. 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Servings: 4 people

Ingredients

  • 1 Eggplant
  • 1 Courgette
  • 1 Carrot
  • 1/2 Red Pepper
  • 1/2 Green Pepper
  • 1/2 tsp Salt
  • 1 cup Water
  • 1 Onion small
  • 1 Garlic Clove
  • 1 1/2 tbsp Cooking Oil
  • 1/2 tsp Coriander
  • 1/2 tsp Cumin
  • 1/2 pkt Brown Onion Soup
  • 1/2 can Tomatoes chopped
  • 1/2 tin Chickpeas

Instructions

  • Heat the oil in a saucepan.
  • Gently fry onion, eggplant, courgette, carrot, peppers and garlic.
  • Add spices and the soup powder. 
  • Stir then add the water.
  • Bring to the boil then add tomatoes.
  • Simmer gently for about 20 minutes or until vegetables are cooked.
  • Season to taste.

Today’s Featured Ingredient

Eggplant

Eggplant (also called Aubergine and Brinjal) is a species of nightshade. It is related to the potato and the tomato. The plant grows to about 40-150cm high, has purple flowers and shiny purple fruit. White, yellow and striped fruit are also available. The flesh is white and turns brown when the fruit is cut.

It was first believed that eggplants are poisonous, but only the flowers and leaves can be poisonous when eaten in large quantities. It is called eggplant because of its shape. It grows in temperate climates and will not produce fruit when it is too cold. Eggplants are cultivated in Asia. They are also often used in Turkey and the Middle East. It is usually used in stews, fried, baked, roasted or in chutneys. The skin is edible but may be tough in over sized plants. It that case it is better to peel the fruit.

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