A hearty and nutritious Balkan-inspired vegetable and chickpea stew, rich in plant-based protein, fiber, and Mediterranean flavors. Perfect for a balanced family meal.
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Zutaten
- 2 cups cooked chickpeas
- 1 large eggplant, diced
- 2 zucchinis, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium tomatoes, chopped
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
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Anleitung
- 1.Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 3–4 minutes until fragrant.
- 2.Add eggplant, zucchini, and bell peppers. Cook for 5–6 minutes, stirring occasionally.
- 3.Stir in tomatoes, chickpeas, paprika, oregano, salt, and pepper. Cook for another 8–10 minutes until vegetables are tender.
- 4.Squeeze in fresh lemon juice and adjust seasoning to taste.
- 5.Garnish with fresh parsley before serving warm.
Nährwertinformationen
Warum dieses Rezept
This recipe is rich in plant protein, fiber, vitamins, and minerals while staying low in unhealthy fats, making it a wholesome and balanced option inspired by traditional Balkan cuisine.
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