Healthy Chickpea Eggplant Stew with Sweet Potato | Whole Food Vegan
A hearty and healthy stew! With whole foods, this plant-based vegan meal
is great for staying healthy and losing weight. Satiating and chunky.
is great for staying healthy and losing weight. Satiating and chunky.
Ingredients
- 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, dried
- 1½ tbsp paprika
- ½ tsp black pepper
- salt to taste
- 2 tbsp ground flax seeds
- ½ bunch parsley, chopped
Instructions
- 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
soft. - 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
mins. - 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.
- Enjoy!
Notes
- For a creamier texture, I put part of the chickpeas with some water in
a food processor. You can skip this step and put all chickpeas in the
pot.
Nutrition
Serving: 1servingCalories: 430kcalCarbohydrates: 78gProtein: 20gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 71mgPotassium: 1389mgFiber: 23gSugar: 20gVitamin A: 13101IUVitamin C: 30mgCalcium: 183mgIron: 8mg
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