Curried Eggplant, Squash and Chick-Pea Stew

A delicious high fiber stew of soft chick peas and tender eggplant and squash.

Curried Eggplant, Squash and Chick-Pea Stew
Curried Eggplant, Squash and Chick-Pea Stew

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

2

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

2

servings

Ingredients

  • 1

    tsp olive oil

  • 1/2

    medium red bell peppers , diced

  • 1/4

    cup fresh chopped onion , diced

  • 1 1/4

    tsp curry powder

  • 1

    medium garlic cloves , minced

  • 1/2

    tsp Salt Substitute, no sodium

  • 1 1/4

    cup fresh eggplant, cubed

  • 6

    oz butternut squash , peeled and cubed

  • 2/3

    cup Peas, chickpea, canned , rinsed and drained (garbanzo beans)

  • 1/2

    cup low sodium vegetable broth , or water

  • 3

    tbsp white wine

  • 1

    pinch hot pepper sauce (optional)

  • 2

    tbsp chopped parsley

Directions

1 In a medium saucepan heat the oil over medium heat and add the bell pepper and onion, cooking and stirring for 5 minutes. 2 Take curry powder, garlic and salt and stir it into the mixture and then add the eggplant, squash, chickpeas, broth and wine to the mixture in the saucepan. 3 Cover the saucepan and bring the mixture to a boil, then reduce the heat and allow vegetables to simmer for 20 to 25 minutes until the squash and eggplant have become tender. 4 Season the vegetable stew with hot pepper sauce to taste if desired and serve the stew with yogurt and parsley. Additional Information

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