Name: Chickpeas in Tomato & Eggplant Sauce
Ingredients: 1 tsp pepper; 1 tsp salt; 1 tbsp olive oil; 1 cup cubed eggplants; 5 cloves garlic; 1 large onion; 5 large whole tomatoes; 1 cup chickpeas

Ingredients

1 tsp pepper

1 tsp salt

1 tbsp olive oil

1 cup cubed eggplants

5 cloves garlic

1 large onion

5 large whole tomatoes

1 cup chickpeas

Directions

1.	Boil soaked chick peas in slightly salted water. Drain and cool when done.
2.	Peel garlic. Chop onions. Dice tomatoes and eggplant.
3.	Heat one tbsp of olive oil in a saucepan. Add garlic and cook till slightly brown. Add onions and cook till brown.
4.	Add tomatoes and sauté a while. Add eggplant and cook on medium heat. After two minutes cover the saucepan and cook for another 6 minutes. Open lid and add salt and pepper to taste. Cook till desired consistency of gravy.
5.	Add chickpeas and a little bit of water (about 6 tablespoons} Stir well and cook till water is dried up.
6.	Serve over brown rice.
7.	Note: you could use a dash of basil or any other herb you like.

Nutrition summary

There are 374 calories in 1 serving of Chickpeas in Tomato & Eggplant Sauce.

Calorie split: 21% fat, 62% carbs, 17% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

374

% Daily Values*

Total Fat

9.28g

12%

Saturated Fat

1.212g

6%

Trans Fat

-

Polyunsaturated Fat

2.751g

Monounsaturated Fat

4.367g

Cholesterol

0mg

0%

Sodium

810mg

35%

Total Carbohydrate

61.04g

22%

Dietary Fiber

17.2g

61%

Sugars

17.95g

Protein

16.67g

Vitamin D

-

Calcium

126mg

10%

Iron

5.47mg

30%

Potassium

1466mg

31%

Vitamin A

130mcg

14%

Vitamin C

46.7mg

52%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.