Indian

Roasted Eggplant and Chickpea Stew is for Dinner.

Roasted Eggplant and Chickpea Stew takes 45 minutes to prepare.

Roasted Eggplant and Chickpea Stew takes 30 minutes to cook.

Roasted Eggplant and Chickpea Stew makes 6 servings.

The ingredients for Roasted Eggplant and Chickpea Stew are:

4 eggplant, unpeeled (approx 1-1 Eggplant, fresh
1 cup, chopped Sweet peppers (bell)
1.5 cup Chickpeas (garbanzo beans)
1 can Canned Tomatoes
2 tbsp Olive Oil
1 cup, chopped Onions, raw
.5 cup Coconut milk (light)

Here is how you make Roasted Eggplant and Chickpea Stew:

Cut eggplant and bell peppers into large chunks. Toss with olive oil and salt and pepper. Roast until soft, about 30-35 minutes. In the bottom of pressure cooker pot, add chopped garlic and onions. Heat the pot to saute and cook until the vegetables are fragrant. Add the roasted vegetables and 1 can of chickpeas (drained) along with a can of crushed tomatoes. Stir to combine. Season with curry powder. Put on the lid and set the pressure.cooker to stew. When the pressure cooker is finished let the pressure release naturally. Stir the stew and add the coconut milk. Serve.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user KIMBERAKA.

The nutritional information for Roasted Eggplant and Chickpea Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 241.0

• Total Fat: 7.2 g
• Cholesterol: 0.0 mg
• Sodium: 241.0 mg
• Total Carbs: 41.1 g
• Dietary Fiber: 13.0 g
• Protein: 7.7 g

Roasted Eggplant and Chickpea Stew is Indian cuisine.