I think this stew is so delish! The combination of vegetables is so tasty and it’s also super nutritious and filling… If I know I have busy day coming up, I’ll make a double batch so that I can enjoy the leftovers the next day. And, to be honest, it actually tastes even better after a night in the fridge… Win win! ; )
3 days in the fridge or 3 months in the freezer
large (soup) pot
3 cloves garlic
1 large red onion
1 medium eggplant
2 large tomatoes
170 g (5 oz.) tomato paste
150 ml (1/2 cup + 3 tbsp) water
400 g (2 cups) chickpeas, cooked from dried or canned
20 g (0.7 oz.) fresh basil
1 tsp curry powder
1 tsp sea salt or Himalayan salt
feta, to taste (optional)
Finely chop the garlic, onion, zucchini, eggplant and tomatoes. Heat a bit of oil in a frying pan on high heat and sauté the onion until glassy. Then add the remainder of the vegetables. Stir well. Add the tomato paste continue cooking. After stirring for about a minute, add the water. Next, add the curry powder, black pepper and sea salt. Simmer for 20 minutes, reducing the heat to low. If the mixture dries out too quickly, add a bit more water – just make sure that it doesn’t get too soggy. Chop the basil and sprinkle it on top of the stew, and transfer to deep plates or bowls to serve.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!