Summer Stew Recipe

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Summer Stew
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  1. Heat the oil in a heavy stew pan. Add the onion and saute over medium heat for about 5 minutes, until it begins to brown.
  2. Add the garlic, pepper, cumin, tumeric and pepper flakes. Cook for one minute, stirring.
  3. Add the eggplant to the pot. Sprinkle with salt and pepper. Cook over low heat, constantly stirring, until the eggplant is covered in the spices.
  4. Add the tomatoes and bring the mixture to a boil.
  5. Add the water, stir it into the mixture.
  6. Cover, simmer over low heat, stirring often, for about 20 minutes.
  7. Add the chickpeas and the green beans.
  8. Simmer for 10-20 minutes more until everything is tender and the stew is thick.
  9. Taste and adjust for seasoning.
  10. Serve hot, sprinkled with the cilantro.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 117.55 Kcal (492 kJ)
Calories from fat 46.59 Kcal
% Daily Value*
Total Fat 5.18g 8%
Sodium 24.72mg 1%
Potassium 561.14mg 12%
Total Carbs 16.38g 5%
Sugars 8.19g 33%
Dietary Fiber 5.53g 22%
Protein 3.58g 7%
Vitamin C 30.9mg 52%
Vitamin A 0.2mg 8%
Iron 5.9mg 33%
Calcium 62mg 6%
Amount Per 100 g
Calories 43.16 Kcal (181 kJ)
Calories from fat 17.11 Kcal
% Daily Value*
Total Fat 1.9g 8%
Sodium 9.08mg 1%
Potassium 206.03mg 12%
Total Carbs 6.01g 5%
Sugars 3.01g 33%
Dietary Fiber 2.03g 22%
Protein 1.31g 7%
Vitamin C 11.3mg 52%
Vitamin A 0.1mg 8%
Iron 2.2mg 33%
Calcium 22.8mg 6%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
  • 3

Good Points

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

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