Aubergine Eggplant Courgette And Chickpea Stew Receita

A vibrant and flavorful vegetarian stew bursting with Mediterranean spices! This hearty and satisfying dish features tender aubergine (eggplant), zucchini (courgette), chickpeas, and a rich tomato broth. Perfect for a cozy weeknight meal or a flavorful weekend lunch. Easy to make and packed with goodness!

Preparo 20 min

Cozimento 40 min

Calorias 273.5 kcal

Proteína 21g

Avaliação Seja o primeiro

Aubergine Eggplant Courgette And Chickpea Stew

162

Receita Ações

Compartilhe esta receita:

Receita Autor

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Aubergine Eggplant Courgette And Chickpea Stew

2 large aubergines
1 onion, chopped
2 cloves garlic, minced
1-2 red chilies, finely chopped
2 tablespoons olive oil
1 teaspoon ground cumin
Cinnamon
Chili Powder
2 medium courgettes
1 can (400g) chickpeas, drained and rinsed
1 can (400g) chopped tomatoes
2 tablespoons tomato puree
400 ml vegetable stock
salt, to taste
freshly ground black pepper, to taste
1 teaspoon ground coriander
½ teaspoon turmeric

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Aubergine Eggplant Courgette And Chickpea Stew? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Como fazer Aubergine Eggplant Courgette And Chickpea Stew

Preheat your oven to 200°C (400°F).
Wash and trim 2 large aubergines (eggplants). Prick them all over with a fork.
Place the aubergines on a baking sheet and bake for 30-35 minutes, or until tender.
While the aubergines bake, heat 2 tbsp olive oil in a large pan over medium heat.
Add 1 chopped onion and 2 cloves minced garlic, and sauté for 5 minutes until softened.
Add 1-2 finely chopped red chilies (adjust to your spice preference) and sauté for another minute.
Stir in 1 tsp ground cumin, 1 tsp ground coriander, and ½ tsp turmeric. Cook for 1 minute, stirring constantly.
Add 2 medium courgettes (zucchini), chopped into 1-inch pieces, and 1 can (400g) of chickpeas, drained and rinsed.
Once the aubergines are cooked, scoop out the flesh and roughly chop it. Add to the pan.
Add 1 can (400g) chopped tomatoes, 2 tbsp tomato puree, and 400ml vegetable stock. Season generously with salt and pepper.
Bring to a simmer, reduce heat and cook for 15 minutes, allowing the flavors to meld.
Serve hot with crusty bread, rice, bulgur wheat, or your favorite side. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

52g

Fat

Carbs

16g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Main Dish Beans Vegetables Dietary Chick Peas Garbanzos Egg Free Free Of Something Squash

Perguntas frequentes

Quanto tempo leva para fazer Aubergine Eggplant Courgette And Chickpea Stew?

Aubergine Eggplant Courgette And Chickpea Stew leva cerca de 60 minutos do início ao fim — aproximadamente 20 minutos de preparo e 40 minutos de cozimento.

Quantas calorias tem Aubergine Eggplant Courgette And Chickpea Stew?

Aubergine Eggplant Courgette And Chickpea Stew tem aproximadamente 273.5 calorias por porção, com cerca de 21 g de proteína, 16 g de carboidratos e 8 g de gordura.

De quais ingredientes preciso para Aubergine Eggplant Courgette And Chickpea Stew?

Os principais ingredientes de Aubergine Eggplant Courgette And Chickpea Stew são Aubergines, Onion, Garlic Cloves, Chili Pepper, Olive Oil, Cumin. Veja a lista completa com as medidas acima.