Eggplant and Chickpea Stew

Ingredients

• 1 cup, diced leftover eggplant
• 1 cup, drained canned chickpeas
• 1 medium, chopped onion
• 1 medium, chopped bell pepper
• 1 cup canned diced tomatoes
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• salt (to taste)
• pepper (to taste)

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and bell pepper, and sauté until softened.
3. Mix in the diced eggplant and cook for another 5 minutes.
4. Add canned tomatoes, chickpeas, vegetable broth, cumin, paprika, salt, and pepper.
5. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
6. Serve hot, garnished with fresh herbs if desired.

Nutrition (per serving)

Calories

350

Protein

15 g

Fat

10 g

Carbs

50 g