Low-FODMAP Vegan Eggplant Stew
Savor the flavors of a comforting Low-FODMAP Vegan Eggplant Stew, blending roasted eggplant, sweet potatoes, chickpeas and savory spices in a rich tomato broth.
Ingredients
- 1 Whole Eggplant Pricked
- 1 Small to Medium Sweet Potato Cubed
- 1 Shallot Minced
- 1 T Avocado Oil
- 1/2 Clove Garlic Minced
- 10 Cherry Tomatoes Halved
- 1.5 T Tomato Pesto or Puree
- 1 t Cumin
- 1/4 t Smoked Paprika
- 130 ml Vegetable Stock
- 1/2 t Salt
- 1/2 tin Chickpeas
Instructions
- Preheat oven to 180c/375f
- Prick eggplant and roast for 30 minutes until tender, you can also roast sweet potatoes at the same time.
- Saute shallot for a few minutes, add garlic for last 30 seconds
- Add remainder of ingredients and simmer gently, covered for 10 minutes.
- Chop eggplant and add to mixture, continue to simmer an additional 10 minutes or until thickened.
- Coriander, Hummous and/or coconut yogurt, to serve