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Moroccan Eggplant Stew

The Vegan Year
  • 40 minutes
  • Serves 6

INGREDIENTS

2

/ 14oz can chickpeas

1

/ 14oz can diced tomatoes

1

Brown onion

1

Carrot, medium

1/4 tsp

Chilli, ground

2

Eggplants (roughly 1-1/2 lb), large

4 cloves

Garlic

3 tbsp

Tomato paste

1 cup

Vegetable stock

1/2 tsp

Cayenne pepper

1/2 tsp

Salt

1 tsp

Olive oil

1 tsp

Cumin