Fresh and tasty Chickpea Eggplant Stew!
Chickpeas combined with eggplant, sweet potato, tomatoes, onion, garlic, and a wide variety of eastern spices will make an excellent healthy meal for you!
It is a healthy oil-free, vegan meal with a creamy texture!
Naturally, only whole plant food ingredients are used.
The chickpeas and sweet potatoes are a satiating food that will fill you but keep you healthy and lean.
The sweet taste combines perfectly with the slight sourness of the fresh tomatoes for a complex and satisfying taste.
Cumin, coriander, mint, paprika and garlic scents mix magically into a seducing invitation for dinner or lunch.
The chickpea eggplant stew with sweet potato is equally tasty warm or cold.
It can be served over cooked brown rice.
Health and Weight-loss Promoting
There are no processed ingredients in this meal, only whole natural plant foods.
Most importantly, there is no oil that damages your blood vessels and makes you gain weight.
Instead, chickpeas and sweet potatoes provide the bulk of the calories, in a healthy complex carbohydrate form.
Chickpeas are also an excellent source of plant proteins, fiber, and resistant starch, which helps you maintain a healthy gut microbiome.
Sweet potato and carrot with their bright color are loaded with beta carotene, a powerful antioxidant that the body converts into vitamin A.
Cumin, coriander, mint, paprika, and parsley are not simply spices but antioxidant and micronutrient powerhouses, that help you prevent toxic hunger and promote health.
Onion and garlic contain powerful antioxidants as well as flavonoids and organosulfurs which helps you remove toxins, fight oxidative stress and inflammation.
And there are flax seeds, rich in lignans and Omega-3 fats to promote brain and vascular health.
- 4 cups cooked chickpeas (2 cups dry chickpeas)
- 1 eggplant, peeled
- 1 sweet potato, chopped
- 2 onions, chopped
- 1 carrot, chopped
- 2 tomatoes, chopped
- 3 cloves garlic, pressed
- 2 tsp coriander
- 2 tsp cumin
- 2 tsp mint
- 1½ tbsp paprika
- ½ tsp black pepper
- salt to taste
- 2 tbsp ground flax seeds
- ½ bunch of parsley, chopped
- If you use dry chickpeas, soak them overnight. Put them in a pot,
cover with water, bring to a boil. Cook for about 40 minutes or until
- Place the peeled and chopped eggplant, sweet potato, carrot, and
onion in a pot with one cup of water. Fold in the seasoning (coriander,
cumin, mint, paprika, black pepper, and salt) and cook for about 15
- Then add the chopped tomatoes and 2½ cups of cooked chickpeas. Stir well.
- Put the other 1½ cups of chickpeas with ¼ cup of water in a food processor until smooth.
- Add it to the pot, mix everything well and cook for another 10 mins.
- When it is ready, fold the ground flax seeds, pressed garlic and chopped parsley into the pot and stir.
For a creamier texture, we chop part of the chickpeas with some water in
a food processor. You can skip this step and put all chickpeas in the