Blog Meal Plan Chickpeas with Tomatoes and Greens Baked Eggplant and Zucchini with Tahini Chickpeas with Tomatoes and Greens Baked Eggplant and Zucchini with Tahini

Chickpeas with Tomatoes and Greens Baked Eggplant and Zucchini with Tahini

Name: Chickpeas with Tomatoes and Greens Baked Eggplant and Zucchini with Tahini
Prep time: 45 min
Cook time: 45 min
Yield: 1 serving
Ingredients: Salt - 0.3 g (1 pinch); Eggplant - 100 g; Zucchini - 100 g; Tahini - 20 g (4 tsp); Tomato - 100 g (1 whole); Mixed greens - 15 g (0.5 cup); Chickpeas - 60 g

45 min Vegetarian Dinner Dairy freeGluten freeLactose free

365

Calories

18.5g

Protein

13.9g

Fat

41.5g

Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

Salt - 0.3 g (1 pinch)
Eggplant - 100 g
Zucchini - 100 g
Tahini - 20 g (4 tsp)
Tomato - 100 g (1 whole)
Mixed greens - 15 g (0.5 cup)
Chickpeas - 60 g

How to make:

Soak chickpeas overnight or for an hour prior to cooking. Then boil
Place boiled chickpeas in a pan, add chopped tomatoes, and greens and stew for 5-7 minutes
Slice eggplant lengthwise, soak in water with a small amount of salt for 5-10 minutes. Cut zucchini the same way, it's not necessary to soak it
Preheat the oven to 350 °F. Bake the eggplant and zucchini for 15 minutes. Salt after baking, add tahini and serve with stewed chickpeas