15 oz chickpeas (425 g), 1 can, drained and rinsed
3 medium beefsteak tomatoes, diced
1 ½ cups low sodium vegetable broth (360 mL)
fresh parsley, for serving
Nutrition Info
Calories 642
Fat 28g
Carbs 85g
Fiber 16g
Sugar 21g
Protein 13g
How to Make It
1. Step
Preheat the oven to 400ºF (200ºC).
2. Step
With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
3. Step
Drain the potatoes, and rinse with cold water. Peel off the skin.
4. Step
Cut the potatoes into ½-inch (1 cm) pieces and set aside.
5. Step
Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
6. Step
Bake for 25 minutes, flipping halfway through.
7. Step
Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
8. Step
Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
9. Step
Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
10. Step
Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
11. Step
Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
12. Step
Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
