How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tomato And Roasted Eggplant Stew With Chickpeas ?

You need 16 ingredients. The key ingredients include: 1/4 cup olive oil, 2 large eggplants (3 pounds), chopped, 2 red bell peppers, stems and seeds removed, chopped, 1 white onion, sliced into thin half moons, and more.

Is Tomato And Roasted Eggplant Stew With Chickpeas suitable as soups & stews?

Yes, Tomato And Roasted Eggplant Stew With Chickpeas falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Tomato And Roasted Eggplant Stew With Chickpeas ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato And Roasted Eggplant Stew With Chickpeas Recipe

Name: Tomato And Roasted Eggplant Stew With Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 large eggplants (3 pounds), chopped; 2 red bell peppers, stems and seeds removed, chopped; 1 white onion, sliced into thin half moons; 5 cloves garlic, minced; 1/2 cup white wine or vegetable broth; 2 tsp dried tarragon; 1 tsp dried thyme; 1 tsp ground coriander; 1/2 tsp paprika; 1 tsp salt; Several pinches of freshly ground black pepper; 2 bay leaves; 1 (28 ounce) can whole peeled tomatoes; 1 (15 ounce) can chickpeas, drained and rinsed; French bread or polenta (optional)

Tomato And Roasted Eggplant Stew With Chickpeas

Eats Now Editorial Team · 227 kcal · Soups & Stews

Tomato And Roasted Eggplant Stew With Chickpeas – a delicious recipe with olive oil, eggplants, red bell peppers, white onion, garlic, white wine. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Tomato And Roasted Eggplant Stew With Chickpeas

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