Roasted eggplant and kumara stew

Author: Jennie Milsom

Photographer: Joanna Wickham

Serves: 4

Time to make: 50 mins

Ingredients

More weights & measures

2 medium eggplantaubergineXs, cut in bite-sized pieces
2 medium kumarasweet-potatoX, cut in bite-sized pieces
2 tablespoons olive oil
salt and black pepper, to season
2 x 400g cans chopped tomatoes*
420g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
2 cups broccoli florets
2 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh parsley

Instructions

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1 Preheat oven to 190ºC. Place eggplant and kumara in a baking dish. Drizzle over oil and season with salt and pepper. Roast for 30 minutes until just tender.

2 Tip eggplant and kumara into a large saucepan with tomatoes. Cover and bring to the boil. Remove lid and simmer for 2-3 minutes. Add chickpeas and broccoli and simmer for 2 minutes.

3 Remove from heat and stir in sour cream. Scatter over parsley and serve.

Variations

For a tasty change, use pumpkin instead of eggplant.

HFG tip

Make sure you take the pan off the heat before adding the sour cream otherwise it may curdle.

*NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it’s wise to check the label to be sure as product ingredients can vary and formulations can change.

Nutrition Info (per serve)

Calories 354 cal

Kilojoules 1480 kJ

Protein 14 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 45 g

Sugar 15 g

Dietary fibre 14 g

Sodium 710 mg

Calcium 150 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.