Eggplant & Chickpea Stew
🍳 One-Pan Meals
Eggplant cooked until silky with chickpeas and tomato — rich in antioxidants and gentle on the stomach.
Ingredients
- ½ medium eggplant, very small cubes
- 120 ml (½ cup) canned chickpeas, rinsed
- 1 medium tomato, chopped (or ½ cup canned)
- 1 tsp olive oil
- Salt and pepper
Instructions
- Cook eggplant cubes in olive oil 6–8 minutes (use steaming trick — lid and splash of water).
- Add chickpeas and tomato. Stir.
- Simmer 5–7 minutes until sauce thickens.
- Press a few chickpeas with your spoon to thicken naturally.
Estimated Nutrients
Tip: Tiny eggplant cubes are essential — they cook faster and become completely soft.
