Chickpea, tomato, and eggplant stew (vegan)

Check out how many calories in Chickpea, tomato, and eggplant stew (vegan). Get answers to all your nutrition facts questions at FitClick.
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filed under Main Dishes

Main Dishes
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 228 (11% DV)
Fat: 5g (8% DV)
Carbohydrates: 38g (13% DV)
Protein: 8g (17% DV)
Description: From 1,000 vegan recipes by Robin Robertson
Ingredients:  Makes 4 servings

Tip: For nutritional information on all the ingredients in Chickpea, tomato, and eggplant stew (vegan) just click on each ingredient name. Then adjust the serving size for any Chickpea, tomato, and eggplant stew (vegan) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
In a large saucepan, heat the oil over medium heat. Add the onion, eggplant, and carrots, cover, and cook until vegetables begin to soften, about 5 minutes.
Reduce heat to low. Add the potato, bell pepper, and garlic and cook, stirring, uncovered, for 5 minutes. Stir in the chickpeas, tomatoes, parsley, oregano, basil, soy sauce, and broth. Season with salt and black pepper to taste. Cover and cook until vegetables are tender, about 45 minutes. Serve immediately.
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