Chickpeas with Quinoa and Eggplant Stew with Tomato

Ingredients

• Chickpeas3/4 cup (150 g)
• Quinoa1/2 cup (100 g)
• Eggplant1 cup (90 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)
• Parsley2 tablespoon (8 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to have cooked quinoa and chickpeas.

2. 2

   Step 2

   Chop the onion, garlic and parsley.

3. 3

   Step 3

   Cut the tomato and eggplant into medium pieces.

4. 4

   Step 4

   Heat half of the oil in a pot over medium heat. Once heated, add the onion and garlic with a pinch of salt.

5. 5

   Step 5

   Stir-fry for 5 minutes and add the tomato, salt and pepper to taste. Let cook for 5 minutes or until the tomato releases its juices.

6. 6

   Step 6

   Next, add the eggplant, mix well, cover and let cook for 10 minutes.

7. 7

   Step 7

   Stir occasionally and add more water if required

8. 8

   Step 8

   Once done, remove and serve with the quinoa and chickpeas.

9. 9

   Step 9

   Season with the remaining oil and add parsley or any herb of your choice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpeas with Quinoa and Eggplant Stew with Tomato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.