Chickpea Tahini Stew
This cozy Mediterranean vibed vegan stew is incredible. It is a one pot wonder that is easy to make and has restaurant quality flavor. It's gluten free, dairy free and has a creamy, tahini laced tomato sauce that is decadent and exceptionally tasty.
Ingredients
- 2 tbsp extra virgin olive oil
- ½ yellow onion chopped
- 3 cloves garlic chopped
- 1 eggplant cubed
- ½ tsp salt plus more to taste
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 carrot peeled and chopped
- 15 oz chickpeas canned
- 3 tbsp tomato paste
- 4 cups water
- 3 tbsp sesame tahini
- 5 oz baby spinach
- ½ lemon
Instructions
- Into a deep skillet or soup pot over medium heat add olive oil. Once it's hot add onion and garlic and cook for 3 minutes until fragrant and sizzling.
- Add eggplant and cook for 10 minutes stirring often. Then add salt, smoked paprika, carrot and garlic powder, stir well and cook for another 10 minutes stirring occasionally. By now the eggplant will be softening and almost cooked through.
- Next add tomato paste and stir into the eggplant mixture. Cook for 5 minutes more to caramelize the tomato paste.
- Then add water and chickpeas and bring to a boil. Cook for 10 minutes this way stirring occasionally until all is well incorporated, eggplant is very soft and the sauce is getting thick and creamy.
- Turn heat to medium low and add tahini, stir to combine then add spinach and cover for 2 minutes. Don’t overcook now, you want the spinach to stay green. Uncover and stir the wilted spinach into the stew. Then squeeze half a lemon over it and serve with crusty bread or rice.
- Enjoy withing 4-5 days for best quality.
Nutrition
Calories: 292kcalCarbohydrates: 33gProtein: 11gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 740mgPotassium: 903mgFiber: 11gSugar: 7gVitamin A: 6353IUVitamin C: 25mgCalcium: 128mgIron: 4mg
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