Vegan stew with chickpeas, eggplant, zucchini and curry
A hearty and flavorful vegan stew made with chickpeas, eggplant, zucchini, and curry spices.
| Amount | Unit | Ingredient |
|---|---|---|
| 1 | piece | Eggplant |
| 1 | head | White Onion |
| 2 | clove | Garlic |
| 1 | thumb-sized | Ginger |
| 1 | tsp | Curry |
| 1/2 | tsp | Turmeric |
| 1/2 | tsp | Salt |
| 1/4 | tsp | Sugar |
| 1/2 | tsp | Black Pepper |
| 2 | leaf | Bay Leaf |
| 400 | g | Chickpeas |
| 1 | piece | Zucchini |
| 1 | cup | Water |
| 1 | piece | Red Tomato |
| 2 | tsp | Parsley |
Instructions
- Wash the eggplant, peel them, and cut them into slices. Cut them into cubes. Put them in a tray, covered with baking paper, sprinkle some black pepper and salt, pour in a touch of olive oil and bake them in an oven preheated at 250 degrees celsius. Take them out and let them cool.
- Chop or blend finely the onion, garlic, ginger and stew them in oil and a bit of water until soft.
- Add all the spices - curry, turmeric, salt, sugar, black pepper, and bay leaves.
- Put in the chickpeas and mix.
- Chop the zucchini into cubes and add it.
- Pour 1 cup of water and let it boil, after that turn the heat to low and simmer until the zucchini is soft.
- Add chopped tomatoes and the baked eggplant. Cook for 10-15 more minutes until the stew thickens. Add the parsley and serve.