Indian cuisine is something I find incredibly exciting with all the flavors and different spices.
Since I have become a little curious about vegetarian food (one never gets too old to learn something new), I did my research on food with lots of flavor in it and this Vegetarian stew with eggplant and chickpeas is perfect for a meat lover like me.
See also ( Indian beef stew with rice ).
Everyone basically enjoys a couple of meat-free days a week, I presume, without having a boring or tasteless food.
Ingredients
- 2 large aubergines or 4 smaller ones
- 2 onions
- 3 garlic cloves
- 1 tsp malt cumin
- 1 tablespoon finely chopped ginger
- 3 tsp garam masala
- 1/2 tsp chili pepper
- 1 tsp malt coriander
- 2 cans of chopped tomatoes
- 3 dl whipped cream
- 1 box of chickpeas (feel free to soak them and cook them yourself, they will taste just as good)
- 150 gr tomato puree
- 2 tablespoons lemon
- Salt
Ingredients For yogurt dressing
- 3 dl natural yoghurt
- 1 handful of fresh coriander
- 1 tbsp lemon
- Salt
- Pepper
(Mix them all together and put it in the fridge)
How to prepare Vegetarian stew with eggplant and chickpeas
Turn on your oven at 200 degrees
Place the eggplant on a rack or baking sheet and bake them until they tender (takes about 40 minutes)
Cut onion into pieces and finely chop ginger and garlic.
Fry the onion together with the spice in oil in a saucepan until the onion is soft.
Then add the garlic and ginger and cook it for another couple of minutes.
Add the canned tomatoes and tomato puree.
Put the chickpeas in the tomato sauce and cook the sauce until the water evaporates and the sauce gets thick.
Afterwards, cut the baked aubergines in half and take out the contents.
Roughly chop the contents and add the tomato sauce.
Finally add in the whipped cream and season it with lemon and salt.
Served with yoghurt dressing and naan bread (if you don’t have naan bread, it doesn’t matter at all, the stew can be eaten alone. But the yoghurt dressing is important to bring out the good taste I think).
Vegetarian stew with eggplant and chickpeas
Course: Vegetarian RecipesCuisine: IndianDifficulty: Medium4
servings20
minutes50
minutes250
kcal1
hour10
minutes Indian cuisine is something I find incredibly exciting with all the flavors and different spices.
Ingredients
2 large aubergines or 4 smaller ones
2 onions
3 garlic cloves
1 tsp malt cumin
1 tablespoon finely chopped ginger
3 tsp garam masala
1/2 tsp chili pepper
1 tsp malt coriander
2 cans of chopped tomatoes
3 dl whipped cream
1 box of chickpeas
150 gr tomato puree
2 tablespoons lemon
Salt
- Ingredients For yogurt dressing
3 dl natural yoghurt
1 handful of fresh coriander
1 tbsp lemon
Salt
Pepper
(Mix them all together and put it in the fridge)
Instructions
- Turn on your oven at 200 degrees
Place the eggplant on a rack or baking sheet and bake them until they tender (takes about 40 minutes) - Cut onion into pieces and finely chop ginger and garlic.
Fry the onion together with the spice in oil in a saucepan until the onion is soft. - Then add the garlic and ginger and cook it for another couple of minutes.
- Add the canned tomatoes and tomato puree.
Put the chickpeas in the tomato sauce and cook the sauce until the water evaporates and the sauce gets thick . - Afterwards, cut the baked aubergines in half and take out the contents.
Roughly chop the contents and add the tomato sauce. - Finally add in the whipped cream and season it with lemon and salt.
Served with yoghurt dressing and naan bread (if you don’t have naan bread, it doesn’t matter at all, the stew can be eaten alone. But the yoghurt dressing is important to bring out the good taste I think).
Nutrition Facts
4 servings per container
Serving Size100g
Calories250
- Amount Per Serving% Daily Value *
- Total Fat
5.5g
9%
- Saturated Fat 0.7g 4%
- Sodium 390mg 17%
- Amount Per Serving% Daily Value *
- Potassium 830mg 24%
- Total Carbohydrate
44g
15%
- Dietary Fiber 11g 44%
- Protein 9g 18%
- Vitamin C 52%
- Calcium 6.6%
- Iron 15.8%
- Vitamin B6 41%
- Magnesium 17.9%
- Zinc 11%
- Copper 19.8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Written by Carita
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Do you have a good vegetarian recipe?
Have you tried this?
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