Curried Eggplant and Chickpea Stew
How do you prepare curried eggplant and chickpea stew?
Sauté chopped onion until golden and add diced pepper. Stir in cubed eggplant and cook for 10 minutes. Season with curry, paprika, and salt. Add the cooked chickpeas and tomato pulp, cooking covered over medium-low heat for 20-30 minutes. Serve hot, garnished with fresh basil.
A delicious recipe that we can use as a side dish or as a complete main course, alongside a little cup of brown, red, or black rice; even with a piece of whole wheat bread, it is incredible. Easy, quick, and flavorful, a spectacular combination.
The screen will not turn off while you cook.
Servings: Serves 4-6
Ingredients
- 500 g eggplant
- 400 g cooked chickpeas (2 cans)
- 1 red or yellow sweet pepper
- 1 medium onion
- 2 teaspoons sweet paprika
- 2 tablespoons mild curry powder
- 1/2 teaspoon salt
- 300 g tomato pulp
- 10 fresh basil leaves
- Extra virgin olive oil
Instructions
Start by peeling and finely chopping the onion.
Pour 3-4 tablespoons of extra virgin olive oil into a medium pot, add the onion, and sauté over medium heat for about 10 minutes, until it looks golden.
While it cooks, wash and finely chop the sweet pepper, add it to the onion, stir, and cook for 5 minutes.
Wash, dry, and dice the eggplant; place it in the pot, stir well, and cook for 10 minutes.
Sprinkle in the curry, salt, and sweet paprika.
Add the chickpeas and tomato pulp, mix, and cook over medium-low heat for 20-30 minutes with the pot lid on.
Once cooked, remove from the heat, chop the fresh basil, add it to the vegetables, and stir.
Decorate with a few fresh basil leaves and enjoy very hot, with fresh bread, brown rice, or even a fresh salad.
Enjoy your meal!
Reviews
There are no reviews yet.
- 500 g eggplant
- 400 g cooked chickpeas (2 cans)
- 1 red or yellow sweet pepper
- 1 medium onion
- 2 teaspoons sweet paprika
- 2 tablespoons mild curry powder
- 1/2 teaspoon salt
- 300 g tomato pulp
- 10 fresh basil leaves
- Extra virgin olive oil