Lexi's Clean Kitchen · by Lexi★ 5.0 (6)
Tomato, Eggplant, and Chickpea Stew
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 21%
CARBS 45G65% OF CAL
13G FIBER15G SUGAR16G OTHER
FAT 7G21% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, hearty stew of eggplant, chickpeas, tomatoes, and spinach. Vegetarian and dairy-free, perfect for using up summer vegetables.
mainmediterraneanbeans🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 onion (diced)
- 1 large eggplant (peeled and cubed)
- 2 garlic cloves (minced)
- 1-1/2 teaspoons fine sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1-28 oz. can organic diced tomatoes (or 3 large tomatoes, diced)
- 1 15 oz. can chickpeas (drained and rinsed)
- 1 cup fresh baby spinach
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 21%
CARBS 45G65% OF CAL
13G FIBER15G SUGAR16G OTHER
FAT 7G21% OF CAL
1G SAT6G 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
- 20m
- Sodium
- 1535mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1143mg
- Calcium
- 140mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1535MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.