Ingredients
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¼ cup extra-virgin olive oil
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1 large red onion, chopped
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1 small bunch Italian parsley, minced
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2 cloves garlic, minced
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1 small carrot, coarsely shredded
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1 small eggplant, cubed
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2 cups cooked, sodium-free chickpeas, drained
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1 cup cherry tomatoes, halved
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½ cup vegetable broth, or more as needed
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1 tablespoon dried oregano
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1 teaspoon dried thyme
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½ teaspoon cayenne pepper
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salt and ground black pepper to taste
Directions
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Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.
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Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.
Nutrition Facts (per serving)
326 | Calories |
17g | Fat |
37g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 326 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 2g | 12% |
Sodium 125mg | 5% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 12g | 42% |
Total Sugars 9g | |
Protein 10g | 20% |
Vitamin C 31mg | 35% |
Calcium 108mg | 8% |
Iron 5mg | 26% |
Potassium 723mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.