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Mediterranean Chickpea and Eggplant Wok

Name: Mediterranean Chickpea and Eggplant Wok
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 portions
Cuisine: mediterraneenne
Ingredients: 400 g canned chickpeas; 1 piece eggplant; 200 g cherry tomatoes; 3 clove garlic; 1 tsp smoked paprika; 2 tbsp olive oil

Crispy chickpeas stir-fried with tender eggplant, garlic, and smoked paprika. A hearty and comforting wok with Mediterranean flair.

25 min2 servings340 kcalDifficulty: Easy

Ingredients

400 g canned chickpeas
1 piece eggplant
200 g cherry tomatoes
3 clove garlic
1 tsp smoked paprika
2 tbsp olive oil

Instructions

Step 1
Drain and rinse the chickpeas. Cut the eggplant into 2 cm cubes. Halve the cherry tomatoes. Mince the garlic.
Step 2
Heat the olive oil in a wok over high heat. Stir-fry the eggplant for 6 minutes, stirring regularly.
Step 3
Add the chickpeas, garlic, and smoked paprika. Stir-fry for 5 minutes until the chickpeas are golden.
Step 4
Add the cherry tomatoes and cook for 3 minutes until they burst. Season and serve.

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