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Ingredients
Grilled Chicken Vegetable and Chickpea Stew
- Ingredients
- 3 Tbsps sunflower oil
- 1 red onion
- 2 garlic cloves
- 2 tsps Cumin
- 1 tsp mild Curry powder
- 800 grams peeled Canned tomatoes
- 1 organic Organic orange (zest and juice)
- 425 grams chickpeas (canned)
- salt
- freshly ground peppers
- Also
- 2 Chicken breasts
- 4 Eggplant
- vegetable oil
Peel and chop the onion and garlic. Drain the tomatoes and cut into small pieces, set the juice aside. Heat the oil in a saucepan and saute the onion, garlic, cumin and curry powder until the onion is translucent.
Add tomatoes, tomato juice and orange zest and bring to a boil, cover and simmer over low heat for 20 minutes. Drain the chickpeas and stir into the pan. Season with salt and pepper and return to a boil.
Halve the eggplants lengthwise and rub the cut surfaces with salt and pepper and coat with oil.
Heat the grill to medium and oil the grates. Halve the chicken lengthwise, season with salt and pepper and rub with oil. Grill the chicken, turning it as it cooks until cooked through, 4-5 minutes. Place the eggplant on grill cut side down and grill, turning the eggplant over as it cooks, until tender, about 6 minutes. Serve the chicken and eggplant with the chickpea stew.
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12 g | (40 %) |