Eggplant Chickpea Stew
Earthy eggplant and protein-rich chickpeas star in this gently spicy Provençale-style tomato-based stew, scented with a medley of fresh herbs and fennel seed, and simmered in white wine with olives and capers. Heat and serve.
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Ingredients and Instructions
INGREDIENTStomatoes, garbanzo beans, 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 consumption. From frozen: MICROWAVE: Remove cover and film and heat stew on high for 4 minutes. Stir and continue heating in 2 minute increments until internal temperature reaches 165F. CONVENTIONAL OVEN: Pre-heat oven to 350 degrees. Remove thcover and film. Place tray on a baking sheet. Heat for 20-30 minutes until internal temperature reaches 165F. Do not heat trays at a temperature over 350 degrees or in a convection or toaster oven. Cooking times may vary based on oven.