Chickpea Curry with Eggplant
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
382
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.3 mg | (111 %) | ||
| Vitamin K | 19.2 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 564 mg | (14 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 246 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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