Vegan Persian Style Gheymé Cholé Bademjan

This vegan version of the classic Persian stewed chickpeas and eggplant dish is a delicious and nutritious meal that can be prepared in under an hour with just a few simple ingredients! The combination of garlic, turmeric, cumin, tomato paste and olive oil create a flavorful sauce that pairs perfectly with the tender eggplant cubes and chickpeas!

Cooking Equipment:

Large skillet or pot

Preparation Time:

10

Cooking Time:

Total Time:

50

Cuisine:

Persian

Keywords:

Keywords:

Vegan, Persian, Stewed Chickpeas, Eggplant

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

1 cup cooked chickpeas (240g)
1 small eggplant (200g), cubed
2 cloves garlic, minced (4g)
1/2 teaspoon ground turmeric (1.5g)
1/2 teaspoon ground cumin (1.5g)
2 tablespoons tomato paste (30ml)
2 tablespoons olive oil (30ml)
Salt and pepper to taste

Cooking Instructions:

Heat the olive oil in a large skillet over medium heat.
Add the garlic and sauté for 1 minute until fragrant.
Add the cubed eggplant and sauté for 5 minutes until lightly browned.
Add the cooked chickpeas, turmeric, cumin, tomato paste, salt and pepper to taste and stir to combine all ingredients together.
Reduce heat to low and simmer for 30 minutes stirring occasionally until all ingredients are cooked through and the sauce has thickened slightly.

Nutrition:

Calories – 300; Fat – 8g; Carbohydrates – 45g; Protein – 10g; Fiber – 10g List of

This vegan version of the classic Persian stewed chickpeas and eggplant dish is a delicious and nutritious meal that can be prepared in under an hour with just a few simple ingredients! The combination of garlic, turmeric, cumin, tomato paste and olive oil create a flavorful sauce that pairs perfectly with the tender eggplant cubes and chickpeas!

Rating:

3

Did You Know?

The main staples of Persian cuisine are rice, meat (especially lamb), and bread.