Sweet and sour eggplant and chickpeas stew
Sweet and sour eggplant, chickpeas and caramelized onions stew. Rich and tasty side dish with aubergines.
Ingredients
Baked eggplant
- 1 large eggplant
- 1 tablespoon of salt
- 1 tablespoon of olive oil
Sweet and sour stew
- 1 medium onion
- 1 clove of garlic
- 1 yellow bell pepper
- 0,5 tablespoon cane sugar
- 250 ml tomato puree
- 0,5 teaspoon smoked paprika
- 0,5 teaspoon cumin powder
- 1 tablespoon of olive oil
- 1 can 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.
Nutrition
Serving: 2personsCalories: 45kcalProtein: 534gFat: 53gSaturated Fat: 64gTrans Fat: 643gSodium: 53mgFiber: 24gSugar: 23gVitamin A: 64IUVitamin C: 85mgCalcium: 86mg
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