Warm Mediterranean stew with roasted eggplant, chickpeas, tomato, and cumin. Hearty and plant-based.
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Dice eggplant into 1-inch cubes.
Heat olive oil in a large pot. Cook eggplant for 6-7 minutes until softened.
Add diced onion and cook 3 minutes.
Add minced garlic, cumin, paprika, and coriander. Cook 1 minute.
Add diced tomatoes and chickpeas with their liquid. Stir to combine.
Simmer for 20 minutes until flavors meld and eggplant is very tender.
Season with salt and pepper. Garnish with fresh parsley.
Serve hot.
Vitamin C is water-soluble and rapidly cleared. Splitting between food sources and supplement extends plasma exposure across the day.
If the meal's iron is plant-based (non-heme), pair with the vitamin C in the recipe to boost absorption 2-3×. Avoid coffee or tea within 1h.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.