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Stewed Chickpeas with Bell Pepper and Tomato + Turkish Eggplant Paste (Babaganush)

55 min Vegan (Plant diet) Lunch Dairy freeGluten freeHigh proteinLactose free
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:

  1. Soak chickpeas either overnight or for 1-2 hours. Boil until tender
  2. 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
  3. 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
  4. Add eggplant pulp, parsley, nuts, spices, and other ingredients to a blender bowl, blend until a homogeneous creamy consistency is reached
  5. Serve with stewed chickpeas
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