Directions:
- Heat the oil in a heavy stew pan. Add the onion and saute over medium heat for about 5 minutes, until it begins to brown.
- Add the garlic, pepper, cumin, tumeric and pepper flakes. Cook for one minute, stirring.
- Add the eggplant to the pot. Sprinkle with salt and pepper. Cook over low heat, constantly stirring, until the eggplant is covered in the spices.
- Add the tomatoes and bring the mixture to a boil.
- Add the water, stir it into the mixture.
- Cover, simmer over low heat, stirring often, for about 20 minutes.
- Add the chickpeas and the green beans.
- Simmer for 10-20 minutes more until everything is tender and the stew is thick.
- Taste and adjust for seasoning.
- Serve hot, sprinkled with the cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.55 Kcal (492 kJ) | ||
| Calories from fat | 46.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.18g | 8% | |
|---|---|---|---|
| Sodium | 24.72mg | 1% | |
| Potassium | 561.14mg | 12% | |
| Total Carbs | 16.38g | 5% | |
| Sugars | 8.19g | 33% | |
| Dietary Fiber | 5.53g | 22% | |
| Protein | 3.58g | 7% | |
| Vitamin C | 30.9mg | 52% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 5.9mg | 33% | |
| Calcium | 62mg | 6% | |
| Amount Per 100 g | |||
| Calories | 43.16 Kcal (181 kJ) | ||
| Calories from fat | 17.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.9g | 8% | |
|---|---|---|---|
| Sodium | 9.08mg | 1% | |
| Potassium | 206.03mg | 12% | |
| Total Carbs | 6.01g | 5% | |
| Sugars | 3.01g | 33% | |
| Dietary Fiber | 2.03g | 22% | |
| Protein | 1.31g | 7% | |
| Vitamin C | 11.3mg | 52% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 2.2mg | 33% | |
| Calcium | 22.8mg | 6% | |
* 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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