Curried Eggplant, Squash & Chickpea Stew
Whether you call them Chickpeas, or garbanzo beans, it's smart to enjoy more of these luscious legumes. Chickpeas provide more iron than most other beans and are high in fiber, too.
Makes 2 servings
|1||teaspoon olive oil|
|1/2||cup diced red bell pepper|
|1/4||cup diced onion|
|1-1/4||teaspoons curry powder|
|1||clove garlic, minced|
|1-1/4||cups cubed peeled eggplant|
|3/4||cup cubed peeled acorn or butternut squash|
|2/3||cup rinsed and drained canned chickpeas|
|1/2||cup vegetable broth or water|
|3||tablespoons white wine|
|Hot pepper sauce (optional)|
|1/4||cup lemon-flavored sugar-free yogurt|
|2||tablespoons chopped fresh parsley|
- Heat oil in medium saucepan over medium heat. Add bell pepper and onion; cook and stir 5 minutes. Stir in curry powder, garlic and salt; cook and stir 1 minute. Add eggplant, squash, chickpeas, broth and wine to saucepan. Cover; bring to a boil. Reduce heat and simmer 20 to 25 minutes just until squash and eggplant are tender.
- Season to taste with pepper sauce, if desired. Serve with yogurt and parsley.
|Saturated Fat||<1 g|
|Total Fat||4 g|
|Calories from Fat||14 %|
Check out more recipes for Middle Eastern