Mediterranean Vegetable Stew

Ingredients - Serves 6

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Dried basil - 1 teaspoon
• Dried oregano - 1 teaspoon
• Canned chickpeas - 1 can, drained and rinsed
• Vegetable broth - 4 cups
• Tomatoes - 4 large, diced
• Red bell pepper - 1 large, diced
• Zucchini - 2 medium, diced
• Eggplant - 1 medium, diced
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes.
3. Add the eggplant, zucchini, and red bell pepper. Cook for 10 minutes, stirring occasionally.
4. Add the tomatoes, vegetable broth, chickpeas, oregano, basil, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 25 minutes.
5. Taste and adjust the seasoning if needed.
6. Serve the stew hot, garnished with fresh parsley.
7. Enjoy!

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 250
• Fat: 8g
• Carbs: 40g
• Protein: 10g
• Sodium: 500mg
• Sugar: 10g