Chickpeas with Rice and Eggplant and Tomato Stew

Ingredients

• Chickpeas1/2 cup (100 g)
• Rice1/2 cup (100 g)
• Eggplant1 cup (90 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)
• Parsley1 tablespoon (4 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa and chickpeas.

2. 2

   Step 2

   Chop the onion, garlic and parsley.

3. 3

   Step 3

   Cut the eggplant and tomato into medium pieces.

4. 4

   Step 4

   Heat the oil in a pan over medium heat. Once heated, add the garlic with the onion and a pinch of salt. Stir-fry for 5 minutes.

5. 5

   Step 5

   Next, add the tomato, salt and pepper to taste and let cook for 5 minutes or until the tomato releases its juice.

6. 6

   Step 6

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

7. 7

   Step 7

   Stir from time to time and if required, add some water to prevent from sticking.

8. 8

   Step 8

   Once ready, remove, and serve hot with the rice and chickpeas. Sprinkle with parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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