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Curried Chickpea And Eggplant Stew

Curried Chickpea and Eggplant Stew

So far our Winter, here in Ohio, has been pretty mild. As soon as February arrived the temperatures have dropped and snow has fallen. This means snuggling up on the couch with a blanket and a bowl of warm stew is still acceptable. One of our staff members was willing to share one of her delicious Winter recipes for these cold and snowy days. The best part? This Curried Chickpea and Eggplant Stew is vegan which means it is cholesterol free and cruelty free!

Servings: Approximately 6

For this recipe you will need:

1 Tbsp Olive Oil

2- 16 oz cans Organic Diced Tomatoes

1- 16 oz Organic Chickpeas (drained and rinsed)

1 Medium, Organic Eggplant (cut into 1/2-1 inch cubes)

1 White Onion (finely chopped)

2 Tsp. Red Curry Powder (for less heat use mild, for more heat use medium)

1 Tsp. Ground Cumin

1 Tsp. Turmeric Powder

1 Cup Low Sodium Vegetable Stock

1- 6 oz Can Tomato Paste

Approx. 1 Cup Fresh Cilantro (chopped)

6 servings of grain of choice (Jasmine Rice, Quinoa, Couscous)

 

Directions:

In a large pot over medium heat add Olive Oil and Diced Onion, Cook Onion until translucent. Add Eggplant, Canned Tomatoes, Curry Powder, Ground Cumin, Turmeric Powder, Vegetable Stock, and Tomato Paste. Stir ingredients together, mixing well. Increase heat to medium/high heat and bring to a boil. Once Boiling, reduce heat to Medium/low and simmer, covered, for 25-30 or until eggplant is tender.

While Stew is simmering, in another saucepan, prepare you Grain of Choice per package instructions.

After 30 minutes of simmering, add Rinsed Chickpeas and cook another 5 minutes.

Stir in Chopped Cilantro and serve over Prepared Grain of Choice and ENJOY!

 

Written by,

Diamond La Croix

Integrative Nutrition Health Coach