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Eggplant & Chickpea Stew with Cheddar Dumplings
CABOT CHEESE19Ingredients
105Minutes
640Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil
- 2 eggplants (large, 2 1/2-3 pounds total, peeled and cut into 3/4-inch cubes)
- 1 onion (large, coarsely chopped)
- 3 cloves garlic (thinly sliced)
- 2 cups water
- 31 oz. chickpeas (garbanzos, drained)
- 1 1/2 cups crushed tomatoes
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1 cup frozen corn
- 1 Tbsp. chili powder (mild)
- 1 tsp. ground cumin
- 3 oz. Cabot Sharp Light Cheddar (Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, grated, about 3/4 cup)
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1/4 cup yellow cornmeal
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup milk
- 1 large egg
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium1700mg71% |
| Potassium1500mg43% |
| Protein22g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate109g36% |
| Dietary Fiber22g88% |
| Sugars9g |
| Vitamin A25% |
| Vitamin C45% |
| Calcium25% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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