Skinny Spatula · by Alice★ 5.0 (3)
Creamy Tuscan Chickpeas with Roasted Eggplant
NUTRITION · PER SERVING40M COOK
CAL 28%·PRO 36%
CARBS 62G44% OF CAL
18G FIBER18G SUGAR26G OTHER
FAT 30G48% OF CAL
15G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy chickpeas in a Tuscan tomato and herb sauce with roasted eggplant. Plant-based, easy, and incredibly satisfying.
mainitalianbeans🍪 sheet pan🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 large eggplant (about 1 lb)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 large garlic cloves (finely chopped)
- 2 tablespoons tomato paste
- 1/2 cup sundried tomatoes (sliced)
- 2 cans (14 oz / 400 g) chickpeas (drained and rinsed)
- 1 tablespoon fresh oregano (roughly chopped)
- 1 teaspoon fresh thyme
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon ground black pepper
- 1 cup vegetable stock
- 1 cup coconut milk
- 6-8 fresh basil leaves
At a glance
PER SERVING · TIME 40M
CAL 28%·PRO 36%
CARBS 62G44% OF CAL
18G FIBER18G SUGAR26G OTHER
FAT 30G48% OF CAL
15G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 899mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 880mg
- Calcium
- 122mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 899MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.