Dinner

Roasted Eggplant and Chickpea Stew is for Dinner.

Roasted Eggplant and Chickpea Stew takes 30 minutes to prepare.

Roasted Eggplant and Chickpea Stew takes 20 minutes to cook.

Roasted Eggplant and Chickpea Stew makes 4 servings.

The ingredients for Roasted Eggplant and Chickpea Stew are:

1 cup Chickpeas (garbanzo beans) cooked from dry beans
2 eggplant, unpeeled (approx 1-1 Eggplant, fresh
1 large (2-1/4 per lb, approx 3- Sweet peppers (bell)
400 gram(s) tinned tomatoes (400g per tin) (by ALEXMITCHELL)
2 tbsp Extra Virgin Olive Oil
1 medium (2-1/2" dia) Onions, raw
3 clove Garlic
Herbes de Provence

Here is how you make Roasted Eggplant and Chickpea Stew:

cook chickpeaschop vegetablessaut?add tomatoessimmerServing Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user RONNIMICHELLE.

The nutritional information for Roasted Eggplant and Chickpea Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 240.4

• Total Fat: 8.8 g
• Cholesterol: 0.0 mg
• Sodium: 13.0 mg
• Total Carbs: 36.5 g
• Dietary Fiber: 12.0 g
• Protein: 8.3 g

The dietary needs meet for Roasted Eggplant and Chickpea Stew is Vegan