Roasted Eggplant and Chickpea Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 eggplant, unpeeled (approx 1-1 Eggplant, fresh 1 cup, chopped Sweet peppers (bell) 1.5 cup Chickpeas (garbanzo beans) 1 can Canned Tomatoes 2 tbsp Olive Oil 1 cup, chopped Onions, raw .5 cup Coconut milk (light)
Cut eggplant and bell peppers into large chunks. Toss with olive oil and salt and pepper. Roast until soft, about 30-35 minutes. In the bottom of pressure cooker pot, add chopped garlic and onions. Heat the pot to saute and cook until the vegetables are fragrant. Add the roasted vegetables and 1 can of chickpeas (drained) along with a can of crushed tomatoes. Stir to combine. Season with curry powder. Put on the lid and set the pressure.
cooker to stew. When the pressure cooker is finished let the pressure release naturally. Stir the stew and add the coconut milk. Serve.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user KIMBERAKA.
cooker to stew. When the pressure cooker is finished let the pressure release naturally. Stir the stew and add the coconut milk. Serve.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user KIMBERAKA.
Nutritional Info Amount Per Serving
- Calories: 241.0
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 241.0 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 13.0 g
- Protein: 7.7 g