Directions:
- Cut eggplant into 1/4-inch dice.
- In a heavy, wide casserole, heat oil, add onion, and cook over low heat for 7 minutes, or until soft but not brown.
- Add garlic, jalapeño peppers, ginger, coriander, cumin, turmeric, pepper flakes, and cardamom.
- Cook mixture, stirring, for 1 minute.
- Add eggplant and salt, and mix well over low heat until eggplant is coated with spices.
- Add tomatoes and bring to a boil over high heat. Mix tomato paste with water, and stir into mixture.
- Cover and simmer over low heat, stirring often, for 20 minutes.
- Add chickpeas and simmer 10 to 20 more minutes or until eggplant is very tender and mixture is thick.
- Taste and adjust seasoning, adding cayenne pepper if desire. Remove cardamom. (Stew can be kept, covered, 3 days in refrigerator.) Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296.54 Kcal (1242 kJ) | ||
| Calories from fat | 116.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.96g | 20% | |
|---|---|---|---|
| Sodium | 20.36mg | 1% | |
| Potassium | 895.94mg | 19% | |
| Total Carbs | 38.74g | 13% | |
| Sugars | 13.78g | 55% | |
| Dietary Fiber | 12.12g | 48% | |
| Protein | 10.52g | 21% | |
| Vitamin C | 25.1mg | 42% | |
| Iron | 3.5mg | 19% | |
| Calcium | 88.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 76.49 Kcal (320 kJ) | ||
| Calories from fat | 30.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 20% | |
|---|---|---|---|
| Sodium | 5.25mg | 1% | |
| Potassium | 231.09mg | 19% | |
| Total Carbs | 9.99g | 13% | |
| Sugars | 3.55g | 55% | |
| Dietary Fiber | 3.13g | 48% | |
| Protein | 2.71g | 21% | |
| Vitamin C | 6.5mg | 42% | |
| Iron | 0.9mg | 19% | |
| Calcium | 22.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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