Provençal-style vegetable-chickpea stew
2
Points®
Total time: 28 min • Prep: 8 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Here is a delicious and elegant stew perfect for entertaining. It's chockfull of delicious ingredients, but takes under half an hour to make. How is that possible? It's because we utilize the microwave for cooking all of the ingredients, except for the chickpeas and Parmesan cheese. Otherwise, this stew is loaded with eggplant, diced tomatoes and tomato paste, red peppers, zucchini, onions, garlic, dried thyme, and fresh parsley, and yes, it's all heated up and softened in the microwave. When you're ready to serve, stir in the chickpeas, top it off with Parmesan, and you're ready to go, without a single pot to wash.
Ingredients
Eggplant
1 medium
Olive oil
2 tsp
Canned diced tomatoes
28 oz
Tomato paste
3 Tbsp
Red bell pepper
2 medium
Uncooked zucchini
2 small
Onion
1 large
Garlic
2 large clove(s)
Dried thyme
1 tsp
Table salt
¾ tsp
Black pepper
¼ tsp
Fresh parsley
¼ cup(s)
Canned chickpeas
2½ cup(s)
Grated Parmesan cheese
¼ cup(s)
Instructions
1
Stir together the eggplant and oil in a large microwavable bowl. Cover the bowl with plastic wrap and prick a few holes in the plastic. Microwave on High until the eggplant is softened, about 4 minutes.
2
Add all the remaining ingredients except the beans and Parmesan to the eggplant and stir to combine. Microwave, covered, on High until the vegetables are softened, about 15 minutes, stirring every 5 minutes. Stir in the chickpeas and let stand about 5 minutes. Serve warm or at room temperature sprinkled with the Parmesan. Yields about 1 1⁄2 cups per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.