Curried Eggplant, Squash and Chick-Pea Stew

By á-2424

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

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

Preparation

Step 1

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