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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Melanzane a Funghetto | Italian Sautéed Eggplant | EASY RECIPE
Melanzane a funghetto is a traditional Italian side dish so easy to prepare. Diced eggplants is first fried in olive oil the sautéed with cherry tomatoes and basil. A simple, yet delicious dish to pair with your favorite protein or eat as a vegan main dish with a good artisan bread.
Get the full recipe in ???????? ENGLISH here ???????? :
???????? Receta completa en ESPAÑOL aquí ???????? :
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Music:
Vacay in Fiji Riddim by Konrad OldMoney
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GARLIC MUSHROOM PEPPER FRY | Quick & Easy Mushroom Recipe
Garlic Mushroom Pepper Fry - Simple, Quick & Easy Mushroom recipe
Peppery delicious stir fried mushrooms which hardly takes a few minutes to prepare, this stir fried mushroom recipe is a great idea for your weeknight dinner or if you are feeling lazy to make something elaborate.
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Ingredients required for making Garlic Mushroom Pepper Fry -
* Bell Peppers(Capsicum) - can choose different colors or any color according to your preference and convenience -- 250 gm
* Mushrooms - 500 gm ( I have taken white regular mushrooms and cremini mushrooms. You can use any mushrooms according to your choice) . Do not keep your mushrooms soaked in water. Rinse them very well under running water just before cooking them.
* Onion - 1 small or half of a medium onion
* Garlic - 5 to 6 large cloves
* Ginger - 1 inch
* Jalapeno/ green chillies - According to your preference
* Red Hot Chilli - 1 (totally optional)
* Whole black peppercorns - 1 teaspoon, use less if you want your dish less spicy.
* coriander leaves/cilantro - I used the stalks for stir frying and the leaves as a garnish. You can even use green onions (spring onions).
* salt - as per taste
* lime/lemon juice - 1 tablespoon
* oil - 2 tablespoons
For the sauce -
* Light soy sauce - 1 tablespoon
* Dark Soy sauce - 1 tablespoon
* Tomato ketchup /tomato sauce - 1 tablespoon
* Sugar (optional)- 1 teaspoon
* Salt - as per taste
Serve this with hot steamed rice or chow mein or bread roll
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????Tomato Mushroom Recipe -
????Mushroom Chicken Recipe -
???? Indo Chinese Recipes -
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????Background Music - Sunset Trails By DJ Williams ( From YouTube Audio Library)
#mushroomrecipe #stirfrymushrooms #veganrecipe
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Copyright © This video is developed and first published on Oct 11 2019 by Curries With Bumbi .Please don’t use the content in any way without permission.
This is my original recipe. Please remember to acknowledge and give credit if recreating the entire recipe idea.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Mushrooms & Eggplant Penne Arrabiata (Vegetarian)
Another vegetarian dish up on our menu. King oyster mushrooms are hailed for their meaty texture and umami flavour, which is a good substitute for meat. Classic Arrabiata sauce which is a tomato-based sauce with garlic and chilli oil which gives that little kick. A meat-free dinner meal can be delicious and yet simple to whip up.
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Ultimate Vegetarian Lasagne recipe w/ Mushrooms & Eggplant | Veggie Lasagne | Shiny Veggies
The best mushroom and eggplant veggie lasagna ever! Made with a delicious tomato/pumpkin, fresh basil and sage leaves which are the final touch to this miraculous vegetarian lasagna. On top of that, there is this Bechamel sauce, super easy to make that once combine with the mozzarella cheese will take this recipe to another level.
Ingredients:
MUSHROOMS AND EGGPLANT SAUCE:
2 tbsp vegetable margarine (or butter)
300 gr sliced mushrooms
150 gr chopped onion
4 cloves of garlic
300 gr diced eggplant
400 gr pumpkin puree
400 gr (1 can) of diced tomatoes
3 tbsp olive oil
4 sage leaves
5 basil leaves
oregano
1 tsp salt
1/2 tsp fresh pepper
BECHAMEL:
80 gr onion finely chopped
2 cloves of garlic
2 tablespoons vegetable margarine (or butter)
30 gr flour
2 1/2 cups soy / almond / oat milk
1/4 tsp Nutmeg
Salt
Pepper
Lasagna:
9 lasagna sheets (160 gr)
200 gr grated mozzarella cheese
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The full written recipe with step by step photo description, list of ingredients and measurements can be found on my blog by clicking at this link below:
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How To Make Grilled & Marinated Eggplant, Mushroom, and Tomato Salad - Recipe
Grilled vegetables in a basic marinade make for a wonderful salad - hot or cold.
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