Mediterranean Chickpea and Eggplant Wok
Temps
25 min
Difficulté
facile
Ingrédients
6
Budget
~3-5 €
Valeurs nutritionnelles
Score santé
Bon · /100
340 kcal
par portion
Your real numbers, not the theory
Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.
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Your version won’t be exactly this one
A little more oil, a bigger portion… Calerys works out the values of the plate you actually cooked, from a single photo.
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
