TODO
Eggplant and Chickpea Stew with Rice and Apricots
A hearty and flavorful stew made with eggplant, chickpeas, and apricots, served over rice.
Ingredients
- 2 eggplants
- 1 can chickpeas
- 1 onion
- 3 cloves garlic
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 cup dried apricots
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp paprika
- 1/2 tsp cinnamon
- Salt and pepper, to taste
- 2 cups cooked rice
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic cloves, and cook until softened.
- 2. Cut the eggplants into cubes and add them to the pot. Cook for 5-7 minutes, until they start to soften.
- 3. Add the diced tomatoes, chickpeas, vegetable broth, dried apricots, cumin, coriander, paprika, cinnamon, salt, and pepper to the pot. Stir well to combine.
- 4. Reduce the heat to low and let the stew simmer for 25-30 minutes, until the flavors meld together and the eggplant is tender.
- 5. Serve the stew over cooked rice. Enjoy!
Nutrition
Calories: 345kcalCarbohydrates: 64gProtein: 10gFat: 6gFiber: 9g
