Chickpea Curry with Eggplant

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Chickpea Curry with Eggplant
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
382
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie382 cal.(18 %)
Protein15 g(15 %)
Fat21 g(18 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage8.3 g(28 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E13.3 mg(111 %)
Vitamin K19.2 μg(32 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.2 mg(43 %)
Vitamin B₆0.3 mg(21 %)
Folate72 μg(24 %)
Pantothenic acid1.1 mg(18 %)
Biotin7.3 μg(16 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C29 mg(31 %)
Potassium564 mg(14 %)
Calcium195 mg(20 %)
Magnesium92 mg(31 %)
Iron3.6 mg(24 %)
Iodine9 μg(5 %)
Zinc2.1 mg(26 %)
Saturated fatty acids4 g
Uric acid246 mg
Cholesterol8 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
2 Eggplant (about 500 grams)
500 grams chickpeas (canned)
300 grams Yogurt (0.1% fat)
2 onions
3 garlic cloves
2 tsps freshly grated ginger
1 red chili pepper
1 green chili pepper
6 Tbsps vegetable oil
3 tsps cilantro (ground)
1 tsp Cumin (ground)
1 tsp Turmeric (ground)
1 tsp Ground cinnamon
salt
How healthy are the main ingredients?
chickpeasgingerEggplantoniongarlic cloveCumin

Preparation steps

1.

Rinse eggplant, remove stalks and cut into cubes. Sprinkle with salt. Drain chickpeas, rinse under running water and drain. Peel onions and chop finely. Peel garlic. Rinse chile peppers, remove seeds and cut into strips. Rinse eggplant in cold water, drain well and pat dry. Fry eggplant in 3 tablespoons of oil in a pan, browning all sides. Remove from pan and set aside.

2.

Pour remaining oil into the pan, add onions, garlic, ginger, chile peppers and spices and cook briefly. Deglaze with 200 ml (approximately 3/4 cup) of water. Add chickpeas, eggplant and yogurt, cover and simmer for about 30 minutes, stirring occasionally. If necessary, add a little water to prevent sticking. Season with salt and pepper and serve.