Moroccan Chickpea and Eggplant (Aubergine) Stew |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
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. 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:
1. Cut off the ends of the eggplant, than chop into 3/4 cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
2. Chop the onion roughly.
3. Mince the garlic.
4. Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
5. 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).
6. 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).
7. Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
8. Salt and pepper to taste.
9. Serve over rice / pasta / cous cous / even toast would be yummy.
10. 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!
|
|