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Spicy Eggplant and Chickpea Stew
Spicy Eggplant and Chickpea Stew

Spicy Eggplant and Chickpea Stew
A hearty and spicy vegetarian stew with eggplant and chickpeas, perfect for a nutritious lunch.
Spicy Eggplant and Chickpea Stew

Provides a balanced meal with protein, carbs, and vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 200
    g
     eggplant
  • 150
    g
     chickpea
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 5
    g
     cumin
  • 5
    g
     coriander
  • 5
    g
     chili powder
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Spicy Eggplant and Chickpea Stew
Instructions:
  1. Dice the eggplant and sprinkle with salt, let it sit for about 10 minutes to remove bitterness.
  2. Rinse and drain the chickpeas if using canned.
  3. Chop the tomatoes and onion, mince the garlic.
  4. Heat olive oil in a large pot over medium heat.
  5. Add onion and garlic, sauté until translucent, about 5 minutes.
  6. Stir in cumin, coriander, and chili powder, cook for another minute until fragrant.
  7. Add eggplant, tomatoes, and chickpeas to the pot.
  8. Pour in enough water to cover the ingredients, bring to a boil.
  9. Reduce heat to low, cover, and simmer for about 30 minutes until eggplant is tender.
  10. Adjust seasoning with salt and pepper to taste before serving.
Nutrition Per Serving 735 g Per 100g
Energy 559.2 kcal 76 kcal
Protein 37.1 g 5.1 g
Fibre 26.6 g 3.6 g
Salt 0.1 g 0.0 g
Sugar 24.8 g 3.4 g
Carbohydrates 81.8 g 11.1 g
Fat 21.1 g 2.9 g
  • 200
    g
     eggplant
  • 150
    g
     chickpea
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 5
    g
     cumin
  • 5
    g
     coriander
  • 5
    g
     chili powder
1
Servings
0

Dice the eggplant and sprinkle with salt, let it sit for about 10 minutes to remove bitterness.

Rinse and drain the chickpeas if using canned.

Chop the tomatoes and onion, mince the garlic.

Heat olive oil in a large pot over medium heat.

Add onion and garlic, sauté until translucent, about 5 minutes.

Stir in cumin, coriander, and chili powder, cook for another minute until fragrant.

Add eggplant, tomatoes, and chickpeas to the pot.

Pour in enough water to cover the ingredients, bring to a boil.

Reduce heat to low, cover, and simmer for about 30 minutes until eggplant is tender.

Adjust seasoning with salt and pepper to taste before serving.

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