Oh My Veggies · by Nicole★ 4.8 (10)
Eggplant Stew
NUTRITION · PER SERVING40M COOK
CAL 15%·PRO 23%
CARBS 44G58% OF CAL
13G FIBER18G SUGAR13G OTHER
FAT 11G33% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable stew with eggplant, chickpeas, tomatoes, and warm spices like cumin and smoked paprika. Comforting and filling enough to be a complete meal.
mainamericansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 eggplant (medium, cubed)
- 1 teaspoon salt
- 2 tablespoons olive oil (divided)
- 1 onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 2 cups vegetable broth
- 28 oz canned diced tomatoes
- 15 oz canned chickpeas (rinsed and drained)
- salt and pepper ( to taste)
At a glance
PER SERVING · TIME 40M
CAL 15%·PRO 23%
CARBS 44G58% OF CAL
13G FIBER18G SUGAR13G OTHER
FAT 11G33% OF CAL
1G SAT10G 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
- 1581mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 893mg
- Calcium
- 146mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1581MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.