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.
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???? Dad's Eggplant with Garlic Sauce (鱼香茄子)!
Watch Daddy Lau teach us how to make Eggplant with Garlic Sauce, also known as Yuxiang Eggplant.
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???? LINKS MENTIONED ????
Recipes in Meal Time:
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Other great Eggplant recipes:
Kenji's:
Chinese Cooking Demystified:
Chef Wang Gang:
Fuschia Dunlop:
Articles:
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⏲ CHAPTERS ⏲
00:00 - Intro
00:37 - What is Yuxiang Eggplant?
01:10 - Wash & pick eggplant
01:28 - Background on Eggplant
02:07 - Prepare and steam eggplants
03:49 - Cut vegetables
06:14 - Prepare sauce
07:18 - How to tell if eggplant is done
08:06 - Cook sauce
09:20 - Mix eggplant with sauce
09:57 - Plate eggplant
10:23 - Meal Time!
11:04 - On Yuxiang sauce
11:43 - Did you eat this in China?
13:08 - How to pick the best eggplant?
14:51 - Making with Italian / American eggplants
15:37 - Should you salt your eggplant?
17:10 - How to maintain purple color when cooking?
18:22 - Microwaving eggplant
18:45 - How to not overcook it & get the perfect texture?
19:09 - How does the Sichuan style differ?
19:45 - Mom bought dad flutes!
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The only eggplant dish my boyfriend will eat
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Roasted Eggplant with a twist
Get the Recipe:
⭐️ Roasted eggplant is an easy, delicious side dish you can serve with most mains or use to make other wonderful eggplant recipes.
⭐️ Ingredients
2 medium eggplants
1 tablespoon extra virgin olive oil
⅓ teaspoon salt
¼ teaspoon black pepper
For the seasoning
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar or other vinegar
1 clove garlic minced
¼ cup parsley finely chopped
¼ teaspoons dried oregano
⅛ teaspoon red pepper flakes
¼ teaspoon salt
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Roasted Eggplant
The best way to make Roasted Eggplant is to cut them into large pieces, then bake in the oven at a high temperature so it seals the surface, making the eggplant cubes plump and juicy on the inside, with gorgeous caramelisation on the outside.
No sad, shrivelled up eggplant around here!