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Aubergine and Chickpea Stew with Brown Rice
Aubergine and Chickpea Stew with Brown Rice

Aubergine and Chickpea Stew with Brown Rice
A hearty and nutritious stew featuring aubergine and chickpeas, served with brown rice.
Aubergine and Chickpea Stew with Brown Rice

This meal provides a balanced mix of protein, fiber, and carbohydrates to support recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 300
    g
     aubergine
  • 240
    g
     chickpeas
  • 150
    g
     brown rice
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 500
    ml
     water
Preparation Time: 40 minutes
Aubergine and Chickpea Stew with Brown Rice
Instructions:
  1. Dice the aubergine and onion. Mince the garlic.
  2. Heat olive oil in a large pot over medium heat.
  3. Add onion and garlic, sauté until onion is translucent.
  4. Stir in cumin and coriander, cook for another minute.
  5. Add aubergine and cook until slightly softened.
  6. Add chickpeas, diced tomatoes, water, salt, and pepper.
  7. Bring to a boil, then reduce heat and simmer for 20 minutes.
  8. Meanwhile, cook brown rice according to package instructions.
  9. Serve the stew over a bed of brown rice.
Nutrition Per Serving 1200 g Per 100g
Energy 504 kcal 42 kcal
Protein 15 g 1.3 g
Fibre 15 g 1.3 g
Salt 2 g 0.2 g
Sugar 10 g 0.8 g
Carbohydrates 80 g 6.7 g
Fat 18 g 1.5 g
  • 300
    g
     aubergine
  • 240
    g
     chickpeas
  • 150
    g
     brown rice
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 500
    ml
     water
1
Servings
0

Dice the aubergine and onion. Mince the garlic.

Heat olive oil in a large pot over medium heat.

Add onion and garlic, sauté until onion is translucent.

Stir in cumin and coriander, cook for another minute.

Add aubergine and cook until slightly softened.

Add chickpeas, diced tomatoes, water, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 20 minutes.

Meanwhile, cook brown rice according to package instructions.

Serve the stew over a bed of brown rice.

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