Chickpeas With Eggplant (Aubergine) and Spinach Recipe

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Chickpeas With Eggplant (Aubergine)  and Spinach
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Ingredients:

Directions:

  1. Rinse the chickpeas.
  2. Fry the eggplant cubes in the oil until golden on the outside and tender inside.
  3. This will take about 10 minutes.
  4. Remove with a draining spoon.
  5. If there is no oil left in the pan then add a little more and when it is hot, add the ginger, garlic and chilli and fry for one minute.
  6. Stir constantly.
  7. Add the coriander and cumin and cook for 30 seconds, taking care not to burn the spices.
  8. Add the tomatoes and their juice, chickpeas and water.
  9. Bring to a boil and simmer.
  10. Cook for 15 minutes, add the spinach and bring to a boil.
  11. Cook for a further minute or two until the spinach is tender.
  12. Stir the eggplant back in, season with salt and pepper and serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 333.89 Kcal (1398 kJ)
Calories from fat 258.65 Kcal
% Daily Value*
Total Fat 28.74g 44%
Sodium 50.3mg 2%
Potassium 788.37mg 17%
Total Carbs 18.56g 6%
Sugars 10.38g 42%
Dietary Fiber 8.96g 36%
Protein 5.14g 10%
Vitamin C 26mg 43%
Vitamin A 0.6mg 19%
Iron 1.7mg 10%
Calcium 112.8mg 11%
Amount Per 100 g
Calories 86.62 Kcal (363 kJ)
Calories from fat 67.1 Kcal
% Daily Value*
Total Fat 7.46g 44%
Sodium 13.05mg 2%
Potassium 204.52mg 17%
Total Carbs 4.81g 6%
Sugars 2.69g 42%
Dietary Fiber 2.32g 36%
Protein 1.33g 10%
Vitamin C 6.8mg 43%
Vitamin A 0.1mg 19%
Iron 0.4mg 10%
Calcium 29.3mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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