Chick Pea Stew Recipe

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0 votes | 1429 views
Servings: 4

Ingredients

Cost per serving $1.75 view details
  • 2 lb Eggplant
  • 2 lrg Onions Minced
  • 1/4 c. Extra virgin olive oil
  • 2 x Garlic Cloves Crushed
  • 1 can (15 Ounce) Tomatoes
  • 1/2 c. Dry Chick Peas Or possibly
  • 1 can (15 Ounce) chick peas Liquid removed Black Pepper

Directions

  1. 1. Cut Eggplant Into 1/2 Inch Dice, Sprinkle With Salt, Place in a Colander, Put a Weight on Top and Leave for 30 Min.
  2. 2. Rinse Eggplant and Gently Squeeze Out as Much Liquid as You Can.
  3. 3. Preheat the oven To 400 F.
  4. 4. Saute/fry the Onion in Half the Oil in a Large Saucepan for 10 Min. Remove With a Slotted Spoon and Saute/fry the Eggplant Pcs in the Remaining Oil till Crisp and Lightly Browned. Drain on Paper Towels.
  5. 5. Put the Eggplant and Onion Into An Ovenproof Dish, Then add in the Garlic, Tomatoes, Chick Peas and Pepper. Mix Well. Cover and bake for 40-60 Minutes.
  6. Garnish With Fresh Mint Leaves.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 451g
Recipe makes 4 servings
Calories 425  
Calories from Fat 147 35%
Total Fat 16.78g 21%
Saturated Fat 2.25g 9%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 417mg 17%
Potassium 1028mg 29%
Total Carbs 59.71g 16%
Dietary Fiber 17.2g 57%
Sugars 11.0g 7%
Protein 13.45g 22%
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