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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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It also will be included in the Zaar World Tour 2005 swap, africa. Ingredients:
2 teaspoons vegetable oil |
2 cups onions, chopped |
2 large garlic cloves, crushed |
1 cup carrot, sliced crosswise 1/8 inch thick |
1 large green bell pepper, cut into 1/4 inch strips |
1 teaspoon ground cumin |
1/2 teaspoon ground allspice |
1/2 teaspoon ground ginger |
1/2 teaspoon turmeric |
1/4 teaspoon cinnamon |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
1 cup water |
1 medium eggplant, peeled and cut into 1/4 inch cubes (about 4 cups) |
1/2 cup raisins |
1 (1 lb) can chickpeas, rinsed and drained (or 2 cups of cooked chick peas) |
Directions:
1. In a large skillet over medium flame, heat oil. Add onion and garlic; cook for 3 minutes, stirring occasionally.
2. Add carrots, bell pepper, spices and 1/2 cup of water and cook for 5 minutes, stirring occasionally.
3. Add remaining ingredients, cover skillet and simmer over medium-low heat for approximately 30 minutes or until vegetables are tender.
4. Stir mixture occasionally while cooking.
5. Serve this stew over couscous, rice or cooked grains.
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