Informations supplémentaires
30 min.
|
643 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 450°F. Cut the eggplant into cubes. Chop the onion, the garlic, the parsley and the apricots.
2. Cook the eggplant
Spread the eggplant on a sheet pan lined with baking paper. Add a drizzle of olive oil, salt and pepper. Bake for 16-20 minutes until colored.
3. Make the stew
In a pan over medium-high heat, add a drizzle of olive oil. Add the onion, the spices, to taste (caution! spicy), salt and pepper. Cook for 3-4 minutes. Add the can of tomatoes, the garlic, 0.5| 0.5 broth cube and 1 2P | 1.5 3P cups of water. Bring to a boil. Reduce the heat, cover and let simmer for 4-5 minutes.
4. Cook the couscous
Bring a pot with 1 2P | 1.5 3P cups of water and the remaining broth cube to a boil. Add the couscous and the apricots. Remove from the heat, cover and let the couscous absorb the water, about 4-5 minutes. Fluff the couscous with a fork and add a drizzle of oil, salt and pepper.
5. Assemble
Drain and rinse the can of chickpeas. In the pan with the tomato sauce, add the chickpeas and eggplant. Mix well. Adjust seasoning to taste.
6. Plat your dish
Serve the vegetables with the couscous. Garnish with the yogurt and the parsley. Bon appétit!
1unitEggplant(s)
1unitChickpeas
1unitDiced Tomatoes
180gCouscous
1unitYellow Onion(s)
2unitGarlic Clove(s)
0.5unitFresh Italian Parsley
1unitVegetable Broth Cube(s)
30gDried Apricot(s)
1unitGreek Yogourt 2%
6gSpice Mix (cinnamon powder,cumin powder,smoked paprika,turmeric powder)
What you need
Pot, Baking sheet, Pan, strainer
643 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
126g
42%
fat
6g
9%
cholesterol
3mg
1%
fiber
25g
100%
protein
29g
saturated
1g
5%
sodium
686mg
29%
sugar
33g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg