Chickpea Stew with Eggplants, Tomatoes, and Peppers

Serious Eats
3k
16
450
60

Ingredients

1 1/2 pounds eggplant (stems removed, cut into 1-inch chunks)
salt
black pepper
6 tablespoons olive oil (divided)
1 onions (large, cut into 1-inch pieces)
1 bell pepper (large, stemmed, seeded, and cut into strips)
2 zucchini (cut into 1-inch thick rounds)
1 teaspoon paprika
1/2 teaspoons turmeric
2 garlic cloves (minced)
1 cup tomato sauce
1 cup water
15 ounces chickpeas (drained)
8 sprigs cilantro (stems discarded, leaves chopped)
8 sprigs parsley (stems discarded, leaves chopped)
harissa (to taste)
Read Directions

NutritionView more

450Calories
Sodium38%DV900mg
Fat35%DV23g
Protein22%DV11g
Carbs18%DV54g
Fiber60%DV15g

PER SERVING *

Calories450Calories from Fat210
% DAILY VALUE*
Total Fat23g35%
Saturated Fat3.5g18%
Trans Fat
Cholesterol0mg0%
Sodium900mg38%
Potassium1220mg35%
Protein11g22%
Calories from Fat210
% DAILY VALUE*
Total Carbohydrate54g18%
Dietary Fiber15g60%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.