Hearty Eggplant Stew - Easy Healthy Plant-Based Recipe | CulinaryCreationss

Ingredients

• Fresh Vegetables:
• 1 medium eggplant (about 1.5 lbs), diced into 1-inch cubes. Tip: Smaller to medium eggplants tend to have fewer seeds and a creamier texture. No need to salt and drain unless you prefer.
• 1 large onion , chopped
• 2 carrots , peeled and chopped
• 2 celery stalks , chopped
• 4-5 cloves garlic , minced
• 1/2 cup fresh parsley , chopped, for garnish and flavor
• Pantry Staples:
• 1 (15-ounce) can chickpeas , rinsed and drained. Note: Rinsing helps reduce sodium. You can also use home-cooked chickpeas!
• 1 (28-ounce) can crushed tomatoes or tomato passata. Option: Use a no-sugar-added jarred marinara sauce for convenience.
• 4 cups vegetable broth . Tip: Opt for low-sodium broth to control the salt content in your stew.
• Flavor Builders:
• 2 tablespoons olive oil . Note: You can reduce this to 1 tablespoon or even use a splash of broth for a lighter, lower-oil version.
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes or red pepper flakes (adjust to your spice preference)
• 1/2 teaspoon smoked paprika (optional, for a deeper flavor)
• 1/4 cup fresh lemon juice or mild vinegar (like red wine vinegar) for brightness
• Salt and freshly ground black pepper to taste