Eggplant Chickpea/Garbanzo Stew Recipe ???? Tasty + Easy to Make Vegan Stew in One Pot!
Chickpeas, or garbanzo, beans have been grown and eaten in the Middle East for thousands of years.
➡️ Let me show you a recipe on how to use this ingredient to create a tasty and easy-to-make vegan stew.
In this recipe, I used roasted eggplants and mixed them with fried onions, red and green bell peppers, a can of drained chickpeas, and more.
The eggplant compliments this dish as an excellent source of antioxidants to add to the fiber, protein, and iron from the chickpeas.
➡️ This wholesome vegan recipe is quick and easy to make with very simple ingredients you can serve to the whole family.
Not only is it healthy, but it’s a one-pot recipe, so you can keep your kitchen tidy and maximize space if you only have one burner!
???? What other chickpeas dishes do you like? (Aside from hummus!) Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
3 to 4 tablespoons Light Olive Oil for fry the veggies
400g /4 Cups approx. Eggplant - chopped
200g / 1 +1/2 Cup approx. Onion - thinly sliced/chopped
200g / 1 +1/2 Cup approx. Red bell pepper - chopped
200g / 1 +1/2 Cup approx. Green pepper - chopped
1 Tablespoon Garlic - finely chopped - (4 to 5 garlic cloves)
2 Cups / 1 Can (540ml can) Cooked Chickpeas
1/4 Ground cumin
1/4 Paprika
1/4 Cayenne pepper
Salt to taste (I have added total 1+1/2 teaspoon of pink Himalayan salt)
125ml / 1/2 cup Strained Tomatoes / Passata / Tomato Puree
200g/ 1+1/4 Cup approx. Fresh Tomato - chopped
125 ml / 1/2 Cup water
Garnish:
Ground Black Pepper (I have added 1/2 teaspoon black pepper)
1/2 cup / 20g Parsley - finely chopped
Drizzle of Olive oil (I have added 2 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
FRYING THE EGGPLANT: To a heated pan add 2 tablespoons of cooking oil, chopped eggplant, 1/2 teaspoon of salt and fry on medium high to high heat until it is nicely browned. We are trying to get rid of the moisture from the eggplant and roasting it at the same time so DO NOT cook on low heat otherwise the eggplant will turn mushy. Once roasted, remove from the pan and set aside.
To the same pan add 1 to 2 tablespoons of oil, onion, red and green bell pepper and fry on medium-high heat until the onion starts to caramelize/softens and the peppers are nicely fried and slightly charred.
Now add the cooked/drained chickpeas, chopped garlic, ground cumin, paprika, cayenne pepper, salt and fry the chickpeas on medium-high heat for another 3 minutes or until the chickpeas are nicely fried.
At any point if you notice the pan is getting over heated reduce the heat.
Add the strained tomatoes, roasted eggplant, fresh chopped tomatoes, water and mix well. Bring it to a boil and cover and cook on medium low heat for about 20 minutes. Once cooked uncover and turn the heat to medium high. Cook for another 2 minutes or until the stew slightly thickens. Turn off the stove and garnish with freshly ground black pepper, parsley and olive oil.
Mix well and serve it with your favourite kind of flatbread and a green side salad.
▶️ IMPORTANT TIPS:
- DO NOT fry the eggplant on low heat otherwise the eggplant will turn mushy
- Make sure to fry the onion, red and green bell pepper in enough oil (I added 2 tablespoons of oil) until it starts to caramelize/softens and the peppers are nicely fried and slightly charred. This process adds a of lot flavour to the dish so take the time and fry it well
- Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated reduce the heat
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
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Delicious BAKED EGGPLANT appetizer with just three ingredients.
This super tasty eggplant appetizer or snack is so easy and quick to make with just three ingredients. It will be eaten instantly, the whole family will love it. Serve it to your guests they will love it too.
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RECIPE:
1 eggplant
1 large tomato or 1,5 medium
150g grated cheese
1 tsp garlic granules or 3 crushed garlic cloves
Pinch of salt
Enjoy! ♥
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Eggplant Parmigiana - Easy Eggplant Recipe
Eggplant parmesan is a simple eggplant recipe made by baking sliced eggplants that are dredged in a marinara sauce and topped with parmesan cheese and mozzarella cheese. It can be made into layers. The result is amazingly delicious and filled with yummy flavors.
Ingredients:
- 3 large eggplants
- 1 cup of breadcrumb
- 2 cups of mozzarella cheese
- 1 and 1/2 cup of parmesan cheese
- 2 tsp of oregano
- 1 tsp of sugar
- 1/4 tsp of chili flakes
- 1/2 tsp of chili powder
- 1/2 tsp of garlic powder
- 2 cups of olive oil.
- 3 cloves of garlic (minced)
- 1/2 tsp of black pepper powder
- 1 cup of all-purpose flour
- 2 eggs
- 1 cup of chopped onions
- 3 cups of crushed tomatoes
- 1/4 cup of sliced basils
#eggplant #eggplantparmesan #eggplantrecipe
How to make EGGPLANT PARMESAN at home (a seriously easy method)
This is the simplest way to make eggplant parmesan at home. It requires very little time to prepare, needs just a few ingredients (most of which you have already) and makes for a quick clean up. Best of all, your don't have to soak and scrub a giant baking dish. It's a great way to make eggplant parm with loads of flavor and minimal effort.
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Eggplant Parmesan, it's History and Italian Origins -
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EGGPLANT PARMESAN RECIPE
Medium-Sized Garden Variety Eggplant, 1 each (makes two parmesan)
All-purpose Flour, about 1 cup
Fine Sea Salt, a few large pinches
Ground Black Pepper, as needed
Large Eggs, 3 each
Cooking Oil, enough to fill your fry pan with about 1/4 of oil
Whole Milk Low-Moisture Mozzarella Cheese, about 6-8 oz.
Homemade Tomato Sauce, recipe below
Parmigiano-Reggiano Cheese, as needed to finish
SIMPLE TOMATO SAUCE
Extra Virgin Olive Oil, 1 fl. oz. (28g or 2 tbsp.)
Yellow Onion, 2.25 oz. (64g or 1/2 cup)
Fresh Garlic, 1/2 oz. (14g or 1 heaping tbsp.)
Great Quality Canned Tomatoes, 28 oz. (or 794g)
Kosher Salt, .1 oz. (3g or 1 tsp.)
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⏰ TIMESTAMPS
Intro - 00:00
Choosing the Perfect Eggplant - 00:03
Cutting the Eggplant - 00:36
Setting up the Breading Station - 01:09
Simple Tomato Sauce Recipe - 02:15
Breading and Frying the Eggplant - 03:00
Building the Eggplant Parmesan - 04:16
Cross-Section of Baked Eggplant - 05:15
Plating and Tasting - 05:31
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#eggplantparm #italianfood #kitchenandcraft
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How To Cook Eggplant In Oven | The Best Stuffed Eggplant
I will show you how to easily cook eggplant in the oven.If you love Italian cuisine, the eggplant recipe will become your favorite.Stuffed aubergines are delicious both cold and hot.
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Ingredients:
-700g eggplant
-150g Dry bread
-100g Yellow mozzarella
-50g Parmesan
-1 Tomato
-2 cloves Garlic
-Salt ( to tasty )
-1/4 tsp Pepper
-Basil
-1 Egg
-2 tbsp Olive oil
I'll be happy if you make eggplant In oven to let me know if you liked them below in the comments.
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I will upload three recipes every week on Monday, Wednesday and Friday.
#EggplantOven #CookEggplant #DeliciousAdventures
Taste is a story, an adventure of the senses in which we will be happy to experience together.
Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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