Eggplant Chickpea/Garbanzo Stew Recipe ???? Tasty + Easy to Make Vegan Stew in One Pot!
Chickpeas, or garbanzo, beans have been grown and eaten in the Middle East for thousands of years.
➡️ Let me show you a recipe on how to use this ingredient to create a tasty and easy-to-make vegan stew.
In this recipe, I used roasted eggplants and mixed them with fried onions, red and green bell peppers, a can of drained chickpeas, and more.
The eggplant compliments this dish as an excellent source of antioxidants to add to the fiber, protein, and iron from the chickpeas.
➡️ This wholesome vegan recipe is quick and easy to make with very simple ingredients you can serve to the whole family.
Not only is it healthy, but it’s a one-pot recipe, so you can keep your kitchen tidy and maximize space if you only have one burner!
???? What other chickpeas dishes do you like? (Aside from hummus!) Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
3 to 4 tablespoons Light Olive Oil for fry the veggies
400g /4 Cups approx. Eggplant - chopped
200g / 1 +1/2 Cup approx. Onion - thinly sliced/chopped
200g / 1 +1/2 Cup approx. Red bell pepper - chopped
200g / 1 +1/2 Cup approx. Green pepper - chopped
1 Tablespoon Garlic - finely chopped - (4 to 5 garlic cloves)
2 Cups / 1 Can (540ml can) Cooked Chickpeas
1/4 Ground cumin
1/4 Paprika
1/4 Cayenne pepper
Salt to taste (I have added total 1+1/2 teaspoon of pink Himalayan salt)
125ml / 1/2 cup Strained Tomatoes / Passata / Tomato Puree
200g/ 1+1/4 Cup approx. Fresh Tomato - chopped
125 ml / 1/2 Cup water
Garnish:
Ground Black Pepper (I have added 1/2 teaspoon black pepper)
1/2 cup / 20g Parsley - finely chopped
Drizzle of Olive oil (I have added 2 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
FRYING THE EGGPLANT: To a heated pan add 2 tablespoons of cooking oil, chopped eggplant, 1/2 teaspoon of salt and fry on medium high to high heat until it is nicely browned. We are trying to get rid of the moisture from the eggplant and roasting it at the same time so DO NOT cook on low heat otherwise the eggplant will turn mushy. Once roasted, remove from the pan and set aside.
To the same pan add 1 to 2 tablespoons of oil, onion, red and green bell pepper and fry on medium-high heat until the onion starts to caramelize/softens and the peppers are nicely fried and slightly charred.
Now add the cooked/drained chickpeas, chopped garlic, ground cumin, paprika, cayenne pepper, salt and fry the chickpeas on medium-high heat for another 3 minutes or until the chickpeas are nicely fried.
At any point if you notice the pan is getting over heated reduce the heat.
Add the strained tomatoes, roasted eggplant, fresh chopped tomatoes, water and mix well. Bring it to a boil and cover and cook on medium low heat for about 20 minutes. Once cooked uncover and turn the heat to medium high. Cook for another 2 minutes or until the stew slightly thickens. Turn off the stove and garnish with freshly ground black pepper, parsley and olive oil.
Mix well and serve it with your favourite kind of flatbread and a green side salad.
▶️ IMPORTANT TIPS:
- DO NOT fry the eggplant on low heat otherwise the eggplant will turn mushy
- Make sure to fry the onion, red and green bell pepper in enough oil (I added 2 tablespoons of oil) until it starts to caramelize/softens and the peppers are nicely fried and slightly charred. This process adds a of lot flavour to the dish so take the time and fry it well
- Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated reduce the heat
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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Broccoli, Rice and Cheese Casserole, The Perfect Side Dish Recipe
Broccoli, Rice and Cheese Casserole, The Perfect Side Dish Recipe
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Easy Cheesy Yellow Rice Corn Casserole
5 oz yellow rice
2 cans mexicorn
1 can cream of celery
1 stick margarine
Velveeta (preferred amount)
Shredded cheddar cheese (preferred amount)
Cook rice according to package directions.
In large bowl, melt margarine with rice. Stir in mexicorn and cream of celery. Add in cheeses. Bake in 8x8 square pan at 350* for 30 mins.
Easy & Tasty Vegan Casseroles (Dump & Bake)
I've been OBSESSED with Dump & Bake Casseroles lately, so today I'm sharing 3 of my favorite recipes with you! These fuss-free recipes are pantry-friendly, budget-friendly, and perfect for meal prep.
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Vegan Black Bean and Rice Casserole- SOS free and delicious!
Vegan Black Bean and Rice Casserole
1 c brown rice, uncooked (yeilds 2 cups cooked)
1 1/2 c water to cook the rice
2 (15 oz) cans black beans, drained
1 c chopped onions
1 c assorted bell peppers, chopped (red, orange, yellow, and green)
2 cloves of garlic, pressed
1 c frozen corn
2-3 cups roasted peeled sweet potatoes
1 1/2 c salsa
2 c vegan cheese sauce (I use my Nacho Cheese But Close recipe, found here:
Spices:
I like 1 T ground cumin
2 T chili powder
1/2 t chipotle powder
1 t smoked paprika
This recipe is a great way to use up leftover brown rice, or you can make some really easily in your Instant Pot. Combine 1 c brown rice with 1 1/2 c water and set the IP for manual pressure, 22 minutes, vent pipe on sealing, and natural pressure release.
Water saute the onions and peppers until translucent. In a large bowl, combine rice, black beans, onions, peppers, corn, garlic, salsa, sweet potatoes and vegan cheese sauce. Add cumin, chili powder, chipotle, and smoked paprika or any spices you like. Enjoy!
My name is Heather and I'm from Portland, Oregon. I am eating a plant-based, whole foods, unprocessed diet, with no SOFAS: sugar, oil, flour, alcohol or salt, to take off weight and regain my life. I once weighed over 436 lbs and have released over 238 lbs eating this way and walking for exercise. I call my channel The Butterfly Effect because I believe that all the small choices you make, over time, add up and have a huge effect on your life. I wanted to show people like me who have 100, 150, 200 or more pounds to take off that it can be done and we can do it together. I am far from perfect and have struggled with compulsive eating and been overweight for all of my life, but there is hope for me and there is hope for you too. What can you do, today, to bring you closer to your goals tomorrow? Please consider giving my videos a thumbs up, commenting and subscribing. I would be incredibly grateful for your support on this journey!
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Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup