CHICKPEA AND VEGGIE STEW RECIPE - (4.3/5)

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Chickpea and Veggie Stew Recipe - (4.3/5) image

Provided by asally04

Number Of Ingredients 11

Tbsp vegetable oil
3/4 lb eggplant or zucchini, cut into 1/2" cubes
1 can (14 fl oz) light coconut milk
1/2 c reduced-sodium chicken broth
1 Tbsp green curry paste (we used Thai Kitchen) or 1 1/2 tsp minced fresh ginger
1 clove garlic, minced
1 can (15 oz) chickpeas, rinsed and drained
6 oz presliced carrots
4 oz thin green beans, trimmed and cut into thirds
1-2 Tbsp fresh lime juice
Read more: http://www.prevention.com/food/cook/speedy-skillet-meals#ixzz2Npy2HVce

Steps:

  • 1. Heat oil in large skillet over medium-high heat. Cook eggplant, stirring occasionally, until golden, 6 minutes. Transfer to plate. 2. Reduce heat to medium. Whisk in next 4 ingredients. Stir in chickpeas, carrots, and green beans. Simmer, covered, until vegetables are just tender, 5 minutes. Uncover, stir in eggplant, and simmer 4 minutes. Stir in lime juice (to taste) and season. Ladle into bowls. Top as desired (see above).

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