Dinner for 4

Stovetop Eggplant Chickpeas

Name: Stovetop Eggplant Chickpeas
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 tbsp olive oil; 6 small egg plants; 1/2 tbsp harissa spice; 1 can chickpeas; 2 cups halved cherry tomatoes; 1 1/2 cups greek yogurt; 1 tbsp ground cumin; 1/2 cup parsley

$16.37for 435 minServes 4

Tender eggplant simmers with chickpeas, tomatoes, and harissa, then pairs with cool cumin yogurt and parsley.

Photo: TheMealDB

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Eggplant, 4.5 lb$1.99/lb typical	4.5 lb	$8.96Typical price
	Canned beans, 15 oz$0.09/oz typical	15 oz	$1.35Typical price
	Cherry and grape tomatoes, 11 oz$0.30/oz typical	11 oz	$3.18Typical price
	Sour cream, 13 oz$0.14/oz typical	13 oz	$1.79Typical price
	Fresh herbs (cilantro, 0.25$1.49 each typical	0.25	$0.37Typical price
Total for the servings shown		$16.37

Swaps

Swap sour cream for yogurtabout $0.02/oz less at typical prices
Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices

Pantry staples you likely have

Olive and cooking oilRelish, dressings, steak sauceDried herbs, spices and seasoning blends

Not included in the cost.

35 minstart to table
Easydifficulty
4servings as written
$$$typical cost tier

Middle Eastern Vegetarian Family Dinners Spring

Typical price

$4.09 per serving$16.37 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

4 tbsp olive oil
6 small egg plants
1/2 tbsp harissa spice
1 can chickpeas
2 cups halved cherry tomatoes
1 1/2 cups greek yogurt
1 tbsp ground cumin
1/2 cup parsley

Steps

Whisk the yogurt, cumin, half the parsley, salt, and pepper in a bowl.
Heat the olive oil in a large deep skillet over medium heat.
Add chopped eggplant and cook for 10 minutes, turning often, until lightly browned.
Stir in the harissa, chickpeas, tomatoes, salt, and pepper, then cover and simmer for 15 minutes.
Uncover and simmer for 5 minutes until the eggplant is tender and the sauce thickens.
Spoon the cumin yogurt over the eggplant and chickpeas, then scatter with the remaining parsley.

Main ingredient on sale this week? See what to make with canned beans on sale.