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Eggplant and Chickpea Stew with Rice and Apricots

August 9, 2023

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Eggplant and Chickpea Stew with Rice and Apricots

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A hearty and flavorful stew made with eggplant, chickpeas, and apricots, served over rice.
Servings 6 people
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients
  

  • 2 eggplant
  • 1 can chickpeas
  • 1 onion
  • 3 cloves garlic
  • 1 can diced tomatoes
  • 1 cup vegetable broth
  • 1 cup dried apricots
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • Salt and pepper to taste
  • 2 cups cooked rice

Instructions
 

  • 1. Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic cloves, and cook until softened.
  • 2. Cut the eggplants into cubes and add them to the pot. Cook for 5-7 minutes, until they start to soften.
  • 3. Add the diced tomatoes, chickpeas, vegetable broth, dried apricots, cumin, coriander, paprika, cinnamon, salt, and pepper to the pot. Stir well to combine.
  • 4. Reduce the heat to low and let the stew simmer for 25-30 minutes, until the flavors meld together and the eggplant is tender.
  • 5. Serve the stew over cooked rice. Enjoy!

Nutrition

Calories: 345kcalCarbohydrates: 64gProtein: 10gFat: 6gFiber: 9g
Calories: 345kcal
Meal Type: Lunch
Cooking Method: Boiled
Diet: Vegan
Level: Medium

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