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Recipeother Vegetarian

Moroccan Chickpea and Eggplant Aubergine Stew

found this on another recipe website when i was searching for chickpea recipes. love this - make it regularly and have passed it on to numerous friends and family. is gluten-free if served on rice. only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. it seems very similar to ciao's 66380 which i will have to try soon.

complex11 ingredients17 preparation steps
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Ingredients

  • eggplants
  • onion
  • garlic cloves
  • chickpeas
  • diced tomatoes
  • vegetable stock
  • chili powder
  • cinnamon
  • ground cumin
  • olive oil
  • salt and pepper

Preparation

  1. 1cut off the ends of the eggplant , than chop into " cubes
  2. 2i salted an eggplant once just for fun , but with fresh eggplant just don't find it necessary !
  3. 3chop the onion roughly
  4. 4mince the garlic
  5. 5coat a large deep-sided frypan with olive oil
  6. 6and heat over a medium heat
  7. 7add the minced garlic , onion , chili powder , cumin and cinnamon
  8. 8stir well to coat evenly
  9. 9cook until the onions have softened
  10. 10add the eggplant , tomatoes and chickpeas , along with the stock
  11. 11simmer over medium-low heat , covered , for fifteen-twenty minutes
  12. 12uncover and stir
  13. 13if the stew looks very soupy , let the liquid bubble away for a few more minutes
  14. 14salt and pepper to taste
  15. 15serve over rice / pasta / cous cous / even toast would be yummy
  16. 16the qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices
  17. 17i normally double them as i like things really spicy !