How to Make MOROCCAN CHICKPEA AND EGGPLANT (AUBERGINE) STEW Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
2 large eggplants (cubed) 1 medium onion (large diced) 3 garlic cloves (minced) 1 (8 ounce) can chickpeas (drained) 1 (8 ounce) can diced tomatoes 1 cup vegetable stock 1 teaspoon chili powder 1 teaspoon cinnamon 2 teaspoons ground cumin 1 teaspoon olive oil salt and pepper
DIRECTIONS
Cut off the ends of the eggplant, than chop into " cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary! Chop the onion roughly. Mince the garlic. Coat a large deep-sided frypan with olive oil. and heat over a medium heat. Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes). Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender). Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes. Salt and pepper to taste. Serve over rice / pasta / cous cous / even toast would be yummy. The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!
by: Andrea-Oz
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