Mediterranean Chickpea and Vegetable Stew
Hearty one-pot Mediterranean stew with chickpeas, tomatoes, and seasonal vegetables. Perfect for meal prep and batch cooking.
AI SCORE
89
/100
⏱️
75 min
Time
👥
6 people
Servings
🔥
295 kcal
Calories
📊
easy
Difficulty
Ingredients
- 2 cans chickpeas, drained
- 1 can diced tomatoes
- 1 large eggplant, cubed
- 2 zucchini, sliced
- 1 red onion, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1/4 cup olive oil
- 2 tsp oregano
- 1 tsp thyme
- 1/2 cup kalamata olives
- 1/4 cup fresh parsley
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
1
Heat olive oil in a large Dutch oven over medium heat
2
Add onion and cook for 5 minutes until softened
3
Add garlic, oregano, and thyme, cook for 1 minute
4
Add eggplant and cook for 8-10 minutes until lightly browned
5
Add diced tomatoes, chickpeas, and vegetable broth
6
Bring to a boil, then reduce heat and simmer for 15 minutes
7
Add zucchini and olives, simmer for 10 more minutes
8
Stir in lemon juice and season with salt and pepper
9
Garnish with fresh parsley before serving
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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