EGGPLANT TOMATO STEW RECIPES

Name: Eggplant and Chickpea Stew with Couscous
Prep time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 can tomato sauce; 1 tsp. ground cumin; 1/2 tsp. curry powder; kosher salt; Pepper; 1 can diced tomatoes; 1 medium onion; 1 medium eggplant; 1 can chickpeas; 3/4 c. couscous; chopped cilantro; plain Greek yogurt

EGGPLANT AND CHICKPEA STEW WITH COUSCOUS RECIPE

Eggplant and Chickpea Stew with Couscous Recipe image

Served on a bed of fluffy couscous, this colorful vegetarian dish is full of big, bold flavors.

Provided by Erin Chase

Categories low-calorie low-fat vegetarian autumn birthday dinner party feed a crowd dinner main dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 12

Ingredients

1 can tomato sauce
1 tsp. ground cumin
1/2 tsp. curry powder
kosher salt
Pepper
1 can diced tomatoes
1 medium onion
1 medium eggplant
1 can chickpeas
3/4 c. couscous
chopped cilantro
plain Greek yogurt

Steps:

In a large saucepan, whisk together the tomato sauce, cumin, curry powder, 1/2 cup water, and 1/2 teaspoon each salt and pepper.
Stir in the tomatoes, onion, and eggplant and bring to a boil. Reduce heat and simmer, covered, until the eggplant is tender, 20 to 25 minutes.
Add the chickpeas and cook, uncovered, until the chickpeas are heated through and the mixture has slightly thickened, 4 to 5 minutes.
Meanwhile, prepare the couscous according to package directions. Serve the stew over the couscous. Top with cilantro and a dollop of yogurt, if desired.

Nutrition Facts : Calories 279 calories

EGGPLANT AND CHICKPEA STEW WITH COUSCOUS RECIPE

Eggplant and Chickpea Stew with Couscous Recipe image

Served on a bed of fluffy couscous, this colorful vegetarian dish is full of big, bold flavors.

Provided by Erin Chase

Categories low-calorie low-fat vegetarian autumn birthday dinner party feed a crowd dinner main dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 12

Ingredients

1 can tomato sauce
1 tsp. ground cumin
1/2 tsp. curry powder
kosher salt
Pepper
1 can diced tomatoes
1 medium onion
1 medium eggplant
1 can chickpeas
3/4 c. couscous
chopped cilantro
plain Greek yogurt

Steps:

In a large saucepan, whisk together the tomato sauce, cumin, curry powder, 1/2 cup water, and 1/2 teaspoon each salt and pepper.
Stir in the tomatoes, onion, and eggplant and bring to a boil. Reduce heat and simmer, covered, until the eggplant is tender, 20 to 25 minutes.
Add the chickpeas and cook, uncovered, until the chickpeas are heated through and the mixture has slightly thickened, 4 to 5 minutes.
Meanwhile, prepare the couscous according to package directions. Serve the stew over the couscous. Top with cilantro and a dollop of yogurt, if desired.

Nutrition Facts : Calories 279 calories

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