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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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
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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Chicken Drumstick and Leek Casserole Recipe with Quinoa
An easy chicken casserole recipe - a fresh family dinner idea. Use chicken nibblets for this recipe to reduce the cooking time.
Get recipe & shop ingredients online:
Coat chicken drumsticks in flour mixture. Seal in large casserole pan. Saute vegetables in same pan, add chicken and stock. Simmer for 30 minutes. Meanwhile cook quinoa in saucepan of water. Stir zucchini and spinach into casserole. Serve casserole with quinoa, lemon and parsley.
Prep mins: 10
Cook mins: 50
Serves: 4
Ingredients:
1 teaspoon Woolworths Select ground turmeric
2 tbs Homebrand plain flour
8 Macro free range chicken drumsticks (see tip)
2 tablespoons Woolworths Select Spanish classic olive oil
1 large leek, halved lengthways, thinly sliced
3 garlic cloves, chopped
6 sprigs fresh thyme
2 cups Woolworths Select liquid chicken stock
1 cup water
500g baby cream delight potatoes, halved
1 carrot, halved and cut into 3cm pieces
2 zucchini, halved lengthways and cut into 3cm pieces
60g Woolworths Select baby spinach leaves
1½ cups Macro Organic quinoa, rinsed
¼ cup chopped fresh continental parsley leaves and finely grated lemon rind, to garnish
Method:
1. Combine turmeric and flour in a large bowl. Season. Score the tops of the chicken drumsticks. Add to flour mixture and toss to coat. Heat some of the oil in a large casserole pan over medium-high heat. Cook chicken in two batches, for 8 minutes, turning occasionally until brown all over. Transfer to a plate. Reduce heat to medium, add remaining oil leek, garlic and thyme. Cook, stirring for 3-4 minutes or until soft. Add remaining flour mixture, cook, stirring for 1 minute.
2. Stir in stock and water, bring to a simmer. Return chicken to pan. Add potatoes and carrot. Cover with a tight fitting lid. Simmer, gently for 30 minutes. Meanwhile, rinse quinoa and place in a medium saucepan with 3 cups water, bring to the boil. Simmer, uncovered for 10 minutes. Remove from heat. Stand, covered, for 10 minutes.
3. Add zucchini to casserole, cook, covered further 10 minutes or until chicken and vegetables are cooked through. Remove from heat, stir through spinach. Season. Scatter over the lemon rind and parsley, serve over quinoa.
Tip1: You can use chicken nibblets for this recipe and reduce the cooking time. Or replace the chicken drumsticks for other cuts of chicken on the bone.
Tip2: For a Moroccan flavor use Select Morroccan seasoning in the flour rub.
Tip3: Using a paring knife, cut a ring around the knuckle of the raw drumstick before cooking to release the skin from the bone and for better presentation of the drumsticks.
Tools you may need:
• Large casserole pan
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Best Mini Quiche Recipe - Mushroom Spinach and Feta Mini Quiches
This quiche recipe with mushroom, spinach, and feta will surely be the star of the show at any breakfast or brunch you serve up. Quiche's are traditionally a French tart with custard filling, but you won't need any complicated pastry dough for this recipe. To make this easy savory bite, you'll just add mushroom, spinach, and feta cheese to your custard batter and ladle a generous amount into a baking tin before sticking them in the oven.
Recipe:
COZY VEGAN SOUP RECIPES ‣‣ easy & healthy dinner ideas
Today we have 3 healthy winter breakfast recipes that are cozy, comforting and perfect for a chilly morning! These recipes are healthy, gluten-free and can also be made ahead, meal prepped and enjoyed all week long!
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☆ VEGAN POTATO LEEK SOUP:
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