Eggplant and Chickpea Stew

This Eggplant and Chickpea Stew is a hearty and flavorful low-carb dish that combines the earthy taste of eggplant with the protein-packed goodness of chickpeas. Perfect for a comforting American dinner, it's simple to prepare and loaded with nutrients.

Ingredients

• Eggplant - 300 grams, diced
• Canned chickpeas - 240 grams, drained and rinsed
• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 3 cloves, minced
• Canned diced tomatoes - 400 grams
• Vegetable broth - 250 milliliters
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for about 5 minutes until translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the diced eggplant to the pot and cook for 10 minutes, stirring occasionally, until softened.
5. Stir in the canned diced tomatoes, chickpeas, vegetable broth, cumin, paprika, salt, and black pepper.
6. Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
7. Let it simmer for 15 minutes, stirring occasionally, until all the flavors meld together.
8. Remove from heat and stir in the chopped parsley before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 32 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Packed with antioxidants that support overall health.

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