Servings:4 | Calories:248 | Total Fat:4g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 4g
6 %
Sat Fat 0g
0 %
Total Carb 46g
15 %
Fiber 15g
60 %
Sugars 13g
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Cholesterol 0mg
0 %
Sodium 21mg
1 %
Protein 13g
25 %
Calories:
70% Chickpeas
13% Eggplant
9% Others combined
7% Diced tomatoes
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 large eggplant 1 medium onion, chopped 1/2 red bell pepper seeded and diced 1 1/4 teaspoon cumin seeds 1 1/4 teaspoon ground coriander 1/2 teaspoon turmeric 1/8 teaspoon asafetida (or 1 clove garlic, pressed) 1 14 ounce can diced tomatoes (fire-roasted preferred) 2 teaspoons ginger paste or minced ginger root 1/2 teaspoon cayenne or other hot red pepper (less or more, to taste) 1 15 ounce can (or 1 1/2 cups) cooked chickpeas, rinsed and drained 1/2 cup water 1/4 cup minced parsley or cilantro 1/4 teaspoon garam masala (start with less and add more to taste)
Directions : View recipe directions on blog.fatfreevegan.com
