Directions:
- Cut off the ends of the eggplant, than chop into 3/4 cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
- Chop the onion roughly.
- Mince the garlic.
- Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
- Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
- Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
- Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
- Salt and pepper to taste.
- Serve over rice / pasta / cous cous / even toast would be yummy.
- The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.25 Kcal (880 kJ) | ||
| Calories from fat | 10.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 2% | |
|---|---|---|---|
| Sodium | 6221.43mg | 259% | |
| Potassium | 432.43mg | 9% | |
| Total Carbs | 42.23g | 14% | |
| Sugars | 7.32g | 29% | |
| Dietary Fiber | 5.62g | 22% | |
| Protein | 2.45g | 5% | |
| Vitamin C | 6mg | 10% | |
| Iron | 0.7mg | 4% | |
| Calcium | 37.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 91.26 Kcal (382 kJ) | ||
| Calories from fat | 4.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.49g | 2% | |
|---|---|---|---|
| Sodium | 2700.47mg | 259% | |
| Potassium | 187.7mg | 9% | |
| Total Carbs | 18.33g | 14% | |
| Sugars | 3.18g | 29% | |
| Dietary Fiber | 2.44g | 22% | |
| Protein | 1.06g | 5% | |
| Vitamin C | 2.6mg | 10% | |
| Iron | 0.3mg | 4% | |
| Calcium | 16.1mg | 4% | |
* 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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