This veg stew is made with chickpeas, baked eggplant, caramelized onions and a mix of spices that make it sweet and sour and simply delicious. It is tasty and filling but also completely vegan. It can be served as a hot vegetable main course or as a side dish. You can also be prepare it in advance, as it gets even tastier as the flavors blend. To be served with rice, couscous or Indian naan or pita bread or simply on a crispy bruschetta with a drizzle of raw olive oil.
Sweet and sour eggplant, chickpeas and caramelized onions stew. Rich and tasty side dish with aubergines.
Course legumes
Cuisine gluten free, lactose free, vegan
Keyword bell pepper, chickpeas, cumino, eggplant, smoked paprika, vegan recipe, vegan side dish
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 2persons
Calories 45kcal
Ingredients
Baked eggplant
1large eggplant
1tablespoonof salt
1tablespoonof olive oil
Sweet and sour stew
1medium onion
1cloveof garlic
1yellow bell pepper
0,5tablespoon cane sugar
250mltomato puree
0,5teaspoon smoked paprika
0,5teaspoon cumin powder
1tablespoonof olive oil
1can chickpeas
salt and pepper to taste
Instructions
Instructions oven baked eggplants
Wash the aubergines. Remove the stalk and cut them into cubes about 2 cm large. Put them in a colander, sprinkle with a spoonful of salt and set aside for half an hour to release their bitter water.
After an hour, rinse under cold running water and dry carefully using kitchen paper. Sprinkle with 1 tablespoon of oil and mix well to cover them completely. Place on a baking sheet covered with parchment paper and bake in a preheated static oven at 200 ° C for about 15 – 20 minutes. Once cooked, take them out of the oven and let them cool down.
Instructions sweet and sour eggplant and chickpeas stew
In a large pan heat a generous spoonful of oil. Add chopped onion and cook over medium – low heat for at least 5 minutes until it begins to become translucent and soft. Now add cane sugar and mix well to melt the sugar.
Add minced garlic clove, half a teaspoon of smoked paprika and half a teaspoon of cumin powder. Mix well and cook for 2 minutes.
With a very sharp knife or a potato peeler, peel the bell pepper as much as possible. This step is optional but makes the bell pepper easier to digest.
Finely chop the pepper and add it to the stew. Cook, stirring often for another 2 minutes.
Now add the drained and rinsed chickpeas and finally 250 ml of tomato sauce. Stir and cook over medium-low heat for 10 – 15 minutes. If the sauce thickens too quickly, add a few tablespoons of water.
Towards the end of cooking, add the eggplants and gently mix them with the stew. Taste and adjust with salt and pepper if necessary. Serve immediately or as I mentioned once the stew is cold on a crispy bruschetta.
Notes
30 min waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
