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Chickpeas with Tomatoes and Greens Baked Eggplant and Zucchini with Tahini

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:

  1. Soak chickpeas overnight or for an hour prior to cooking. Then boil
  2. Place boiled chickpeas in a pan, add chopped tomatoes, and greens and stew for 5-7 minutes
  3. 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
  4. Preheat the oven to 350 °F. Bake the eggplant and zucchini for 15 minutes. Salt after baking, add tahini and serve with stewed chickpeas
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