Mediterranean Chickpea and Eggplant Wok
Temps
25 min
Difficulté
facile
Ingrédients
6
Budget
~3-5 €
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Valeurs nutritionnelles
Score santé
Bon · /100
340 kcal
par portion
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Etapes
- 1
Drain and rinse the chickpeas. Cut the eggplant into 2 cm cubes. Halve the cherry tomatoes. Mince the garlic.
5 min
- 2
Heat the olive oil in a wok over high heat. Stir-fry the eggplant for 6 minutes, stirring regularly.
6 min
- 3
Add the chickpeas, garlic, and smoked paprika. Stir-fry for 5 minutes until the chickpeas are golden.
5 min
- 4
Add the cherry tomatoes and cook for 3 minutes until they burst. Season and serve.
4 min
