Freekeh Eggplant Stew Recipes

EGGPLANT AND CHICKPEA STEW

Eggplant and Chickpea Stew image

Spicy eggplant in a savoury tomato sauce with olives and capers. A simple weeknight meal any time of year. Slowcooker and instant pot instructions.

Provided by Trish | The In Fine Balance Food Blog

Time 3h15m

Number Of Ingredients 13

Ingredients

1 large eggplant (1/2 inch diced)
2 cans fire roasted diced tomatoes (398ml cans)
3/4 cup vegetable stock
1/4 cup white wine (or more stock) (or more vegetable stock)
1/2 tsp salt (sea salt)
1/2 tsp chilli flakes
1 tsp oregano
2 tbsp capers
1/2 cup kalamata olives (your choice, whole & pitted or sliced )
1 1/2 cups cooked chickpeas (one 15 oz can)
1 red pepper (small dice)
2 cloves garlic (pressed or crushed)
parsley for serving

Steps:

Throw all ingredients exept olives and chickpeas in the insert of the slowcooker and set for high heat and cook for 3 hours.After 3 hours, stir in chickpeas and olives and continue to cook on high heat until heated through, about 15 minutes. Serve over couscous, rice or quinoa.
Throw all ingredients except olives into the insert of the instant pot, secure lid to locked position with vent closed. Set to cook on high pressure for 5 minutes. Allow pressure to release naturally for at least 10 minutes. Stir in olives. Serve over couscous, quinoa or rice.

Nutrition Facts : Calories 188 kcal, Carbohydrate 29 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Sodium 1182 mg, Fiber 9 g, Sugar 10 g, ServingSize 1 serving

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