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🍆 Smoked Eggplant and Bean Stew with Chickpeas

410 kcal · 40 min · 4 servings

Ingredients

• 300 g Eggplants (diced)
• 400 g Chickpeas (canned, drained)
• 400 g Kidney beans (canned, drained)
• 800 g Tomatoes (canned, peeled)
• 200 ml Vegetable broth
• 2 Teelöffel Paprika powder (sweet)
• 1 Esslöffel Tomato paste
• 2 Esslöffel Olive oil
• 1 Handvoll Fresh parsley

Instructions

1. 1. Heat olive oil in a large pot over medium heat and fry the eggplant cubes for 5 minutes until soft.
2. 2. Stir in the tomato paste and paprika powder and continue cooking for 1 minute to toast the aromas.
3. 3. Add the chickpeas, kidney beans, tomatoes, and vegetable broth to the pot.
4. 4. Bring the mixture to a boil, then reduce the heat and let the stew simmer gently for 20 minutes.
5. 5. Season with salt and pepper to taste. Crumble the parsley over the top and serve the stew hot.

Nutrition per serving

• kcal: 410
• Protein: 18 g · Fett/Fat: 14 g · Carbs: 52 g