Chickpea Stew with Eggplants, Tomatoes, and Peppers Recipe

Chickpea Stew with Eggplants, Tomatoes, and Peppers Recipe
15 Ingredients
  • 1 1/2 pounds eggplant, stems removed, cut into 1-inch chunks
  • Salt and black pepper
  • 6 tablespoons olive oil, divided
  • 1 large onion, cut into 1-inch pieces
  • 1 large bell pepper, stemmed, seeded, and cut into strips
  • 2 zucchini, cut into 1-inch thick rounds
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 2 garlic cloves, minced
  • 1 cup tomato sauce
  • 1 cup water
  • One 15-ounce can chickpeas, drained
  • 8 sprigs cilantro, stems discarded, leaves chopped
  • 8 sprigs parsley, stems discarded, leaves chopped
  • Harissa, to taste
Nutrition
439
22% daily value
4 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

37% 24

Saturated

16% 3

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 4

Carbs

16% 49

Carbs (net)

- 32

Fiber

65% 16

Sugars

- 18

Sugars, added

- 0

Protein

25% 12

Cholesterol

- 0

Sodium

59% 1405

Calcium

12% 120

Magnesium

23% 95

Potassium

25% 1188

Iron

20% 4

Zinc

15% 2

Phosphorus

31% 218

Vitamin A

14% 128

Vitamin C

95% 85

Thiamin (B1)

17% 0

Riboflavin (B2)

21% 0

Niacin (B3)

18% 3

Vitamin B6

53% 1

Folate equivalent (total)

37% 150

Folate (food)

- 150

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

38% 6

Vitamin K

67% 80

Sugar alcohols

- 0

Water

- 514
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