Vegetable stew with chickpeas and feta

Name: Vegetable stew with chickpeas and feta
Prep time: 40 min
Total time: 40 min
Ingredients: 400 g Canned chickpeas; 1 pcs Eggplant; 1 pcs Zucchini; 1 pcs Bell pepper; 400 g Canned tomatoes; 1 pcs Onion; 2 pcs Garlic; 1 tbsp Olive oil; 1 tsp Paprika; 80 g Feta

A thick tomato stew made filling with chickpeas.

Per serving: 395 kcal
Time: 40 min
Servings: 3

Protein, fat and carbs per serving

Protein: 18 g 19% of calories
Fat: 15 g 35% of calories
Carbs: 45 g 46% of calories

The share is how many calories each macronutrient supplies: protein and carbs at 4 kcal per gram, fat at 9.

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Ingredients

for 3 servings

Canned chickpeas 400 g
Eggplant 1 pcs
Zucchini 1 pcs
Bell pepper 1 pcs
Canned tomatoes 400 g
Onion 1 pcs
Garlic 2 pcs
Olive oil 1 tbsp
Paprika 1 tsp
Feta 80 g

Method

Fry the onion and garlic in the oil for 3 minutes, add the diced aubergine and pepper and fry for 5 minutes.
Add the courgette, paprika and tomatoes and crush the tomatoes with a spoon.
Add the rinsed chickpeas, cover and stew for 20 minutes; salt to taste.
Serve in bowls with feta crumbled over the top.