Eggplant Chickpea Stew
A savory and hearty vegetarian gem bursting with flavors of chickpeas, eggplant, and other plant-based ingredients. Try this easy stew recipe for a healthy and delightful meal!
Servings:
Calories: 338kcal
Ingredients
- 1½ tablespoons olive oil
- 1 red onion thinly sliced
- 3 garlic cloves minced
- 2 medium eggplants slice and soak in water to prevent discoloration
- 1 (16oz) canned chickpea drained
- 1 (4oz) canned mushrooms sliced
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- ½ cup banana ketchup
- 1 tablespoon oyster mushroom sauce
- 2 teaspoons soy sauce
- 1 tablespoon nutritional yeast
- ¼ teaspoon ground black pepper
Instructions
- Add oil to a heated pot and sauté red onions and minced garlic for 2 minutes over medium heat.
- Stir in eggplant slices, chickpeas, mushrooms, and tomato paste; sauté for another 3 minutes while stirring constantly.
- Pour the vegetable broth, banana ketchup, oyster mushroom sauce, and soy sauce. Mix well, bring the mixture to a boil, and reduce to a simmer for 15 minutes.
- Season with nutritional yeast and ground black pepper.
- Serve immediately.
Notes
1. You can use a variety of mushrooms; white mushrooms, button mushrooms, and shiitake mushrooms.
2. Eggplant slices must be soaked in water to prevent discoloration. The eggplant slices will turn brown if not soaked.
Serving: 2servingsCalories: 338kcalCarbohydrates: 58gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 2144mgPotassium: 1494mgFiber: 16gSugar: 34gVitamin A: 1039IUVitamin C: 20mgCalcium: 79mgIron: 2mg
Watch The Recipe Video!
Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!