Mediterranean Chickpea & Eggplant Stew
with Leafy Greens & Lemon
Cooking time
15 minutes
Servings
2/4
Calories
420 /serving
The key to this rustic veggie stew is to sear the eggplant first so it holds its shape, tossing in Mediterranean herbs and aromatics. Snuggle it up with chickpeas and leafy greens in a tomato base made deliciously sour with a squeeze of fresh lemon.
We will send you:
- 50g Diced onions
- 1 Lemon
- 120g Baby greens (baby spinach or kale)
- 1 Eggplant
- 15ml Minced garlic
- 200ml Tomato sauce
- 540ml Chickpeas (canned)
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
13 g
Saturated Fat
2 g
Sodium
990 mg
Total Carb
66 g
Sugars
17 g
Protein
19 g
Fibre
21 g
Preparation
Mise en place
- Halve the lemon; juice ½ and quarter the remaining ½.
- Drain and rinse the chickpeas.
Sear the eggplant
- Medium-dice the eggplant.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the eggplant and cook, stirring occasionally, 3 to 4 min., until beginning to brown.
- Add the garlic, onions, spices and S&P. Sauté, 1 to 2 min., until fragrant.
Start the stew
- To the pot, add the tomato sauce, chickpeas, 1 ½ cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally 3 to 4 min., until beginning to thicken.
Finish the stew
- To the pot, add the spinach, lemon juice (start with ½) and S&P.
- Cook, stirring often, 1 to 2 min., until wilted and combined.
Plate your dish
- Divide the stew between your bowls.
- Garnish with the lemon wedges. Bon appétit!
