Dinner Chickpea eggplant curry
Eggplant and chickpeas simmered in spiced tomato. Plant protein, fiber, antioxidants.
Overview
Calories per serving 460kcal
Cooking time 35min
Food score
90%Chickpeas and eggplant together reach an outstanding 15 g fiber with deeply flavored spices, moderate calories, and very little saturated fat.
Macros
60 g Carbs · 52%
15 g Protein · 13%
18 g Fat · 35%
15 g Fiber
Ingredients
1 serving
- Eggplant1 pc
- Chickpeas1 cup
- Crushed tomatoes200 g
- Onion1 pc
- Curry powder1 tbsp
- Olive oil1 tbsp
How to cook
- Cube the eggplant and brown it in olive oil for 6 minutes, then set aside.
- Soften the diced onion, then stir in the curry powder for 30 seconds.
- Add the crushed tomatoes, chickpeas, and eggplant.
- Simmer for 20 minutes until thick and the eggplant is silky.
