45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 6 persons
Weight Per Serving: 415g
Price Per Serving: 1.65$
215kcal
Nutrition
Calories: 215kcal
Protein: 14.59%
Fat: 32.83%
Carbs: 52.58%
Ingredients
- 15 ounce garbanzo beans drained and rinsed canned
- 28 ounce canned tomatoes crushed canned
- 1 small eggplant unpeeled cut in 1- to 2-inch chunks
- 1 tablespoon rosemary leaves fresh chopped
- 2 large garlic clove crushed
- 2 cups bell pepper green coarsely chopped
- 0.5 cup kalamata olives pitted sliced
- 1 cup mushrooms sliced
- 1 cup mushrooms sliced
- 2 tablespoons olive oil divided
- 1 cup parsley coarsely chopped
- 1 cup onion red chopped
Equipment
Directions
- In a large skillet, heat 1 Tb. oil.
- Saute onion and pepper until soft, about 10 minutes.
- Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes.
- Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley.
- Sprinkle feta cheese over stew if desired.
Nutrition Facts
Properties
Nutrition Score
26.146521926574%
Flavonoids
Nutrients percent of daily need