678
Calories
27.2g
Protein
24.7g
Fat
64g
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:
- Parsley - 5 g (1 tbsp)
- Eggplant - 100 g
- Olive oil - 10 ml (2 tsp)
- Lemon juice - 15 ml (1 tbsp)
- Onion - 40 g (0.5 whole)
- Turmeric - 0.3 g (1 pinch)
- Curry powder - 0.3 g (1 pinch)
- Salt and pepper - 0.3 g (1 pinch)
- Tomato - 100 g (1 whole)
- Walnut - 25 g
- Bell pepper - 50 g (0.25 whole)
- Paprika - 0.3 g (1 pinch)
- Chickpeas - 130 g (0.7 cup)
How to make:
- Soak chickpeas either overnight or for 1-2 hours. Boil until tender
- Finely chop onion, tomato, bell pepper and stew for 10 minutes. Add boiled chickpeas, a little water, spices and simmer together for another 3-5 minutes
- Eggplant paste: Bake eggplant in the oven at 350 °F until soft (about 25 minutes). Then remove skin. While eggplant is baking, pour hot water over nuts and let sit for 10 minutes so that they soften
- Add eggplant pulp, parsley, nuts, spices, and other ingredients to a blender bowl, blend until a homogeneous creamy consistency is reached
- Serve with stewed chickpeas
