Vegan Eggplant Potato Tomato Stew Recipe
Try this hearty and flavorful Mediterranean-inspired Vegan Eggplant Potato Tomato Stew, packed with fresh vegetables and chickpeas, perfect for a cozy winter dinner.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- Using a sharp knife, make a shallow cut around each potato to break the skin. Place the potatoes in a pot of cold water and bring to a boil. Cook for 8 minutes, until partially cooked.
- Drain the potatoes and rinse with cold water. Peel off the skin.
- Cut the potatoes into ½-inch (1 cm) pieces and set aside.
- Spread the eggplant and bell peppers evenly on 2 baking sheets. Drizzle with 4 tablespoons of olive oil and season with salt and pepper. Toss to coat.
- Bake for 25 minutes, flipping halfway through.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until semi-translucent, about 3-4 minutes.
- Stir in the tomato paste until well distributed. Then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper. Cook for another 2-3 minutes until fragrant.
- Add the potatoes, chickpeas, and tomatoes. Stir to incorporate.
- Pour in the vegetable broth, cover, and reduce the heat to low. Cook for 20 minutes until the potatoes are tender.
- Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes until the tomatoes have mostly broken down.
- Ladle into bowls, garnish with parsley, and serve. Alternatively, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
- Enjoy!
Nutrition
Calories | 642 calories |
Sugar | 21 grams |
Carbohydrates | 85 grams |
Fiber | 16 grams |
Protein | 13 grams |
Fat | 28 grams |
This Vegan Eggplant Potato Tomato Stew is a simple and light Mediterranean dish that is perfect for winter.
It is a comforting and healthy option, as it is dairy-free, gluten-free, and high in fiber.
This one-pot meal can be easily prepared in under 1 hour and is suitable for dinner, lunch, or as a side dish.
It can also be made in a big batch and stored in the freezer for meal prep purposes.
With its Lebanese influence, this stew combines the flavors of eggplant, potato, and tomato to create a delicious and satisfying dish.
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