Eggplant and Chickpea Stew - Mix & Match

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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.

Ingredients and Instructions

tomatoes, 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.

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.

Additional Details

8.00 Ounces
Available for:
Nationwide shipping
serves 1


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