Eggplant and Chickpea Stew - Mix & Match
Eggplant and chickpeas star in this Provençale-style tomato-based stew, studded with olives, capers, and fennel seeds–seasoned with basil, rosemary and parsley. A splash of white wine marries the flavors while a pinch of red pepper flakes provides subtle spice. Heat and serve.
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Ingredients and Instructions
INGREDIENTStomatoes, chickpeas, eggplant, onions, white wine (contains sulfites), basil, olive oil, olives, capers, garlic, salt, rosemary, fennel seeds, parsley, black pepper, crushed red pepper flakes. CONTAINS: SULFITES.
HEATING INSTRUCTIONS Must be heated before eating. From frozen: POUCH IN WATER: Bring a medium pot of water to a boil. Reduce heat to just below a simmer (185°F). Slip pouch into water for 12-15 minutes or until internal temperature reaches 165°F. Carefully remove pouch, cut open and pour into a bowl. MICROWAVE: Place pouch in a microwave-safe container. Make a 1" slit on top of pouch. Heat on high for 4 minutes. Turn over and continue to heat at 2 minute increments or until internal temperature reaches 165°F. Carefully cut open pouch and pour into a bowl. Pouch and contents will be hot. Do not heat pouch in conventional or toaster oven.
Eggplant & Chi...