Sumac-Scented Eggplant and Chickpeas

I CAN COOK THAT
14Ingredients
35Minutes
590Calories

Ingredients

US|METRIC
  • 1/2 cup olive oil (divided)
  • 2 pounds eggplant (cut into 1-inch cubes)
  • salt
  • pepper
  • 28 ounces crushed tomatoes
  • 1 tablespoon ground sumac
  • 3 garlic cloves (minced)
  • 3 tablespoons pomegranate molasses
  • 2 cups chickpeas (cooked, or 1, 14-ounce can chickpeas, drained)
  • 4 scallions (sliced, light green and white parts separated from dark green parts)
  • 1/4 cup chopped fresh mint (plus more for garnish)
  • 2 cups cooked white rice (for serving)
  • 1/2 cup greek yogurt (for serving, omit for dairy free/vegan)
  • pita (Toasted, for serving, omit for gluten free)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    590Calories
    Sodium35% DV850mg
    Fat45% DV29g
    Protein27% DV14g
    Carbs25% DV74g
    Fiber68% DV17g
    Calories590Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol<5mg1%
    Sodium850mg35%
    Potassium1670mg48%
    Protein14g27%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate74g25%
    Dietary Fiber17g68%
    Sugars15g30%
    Vitamin A35%
    Vitamin C50%
    Calcium20%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop