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    You are in: Home / Recipes / Moroccan Chickpea and Eggplant (Aubergine) Stew Recipe
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    Moroccan Chickpea and Eggplant (Aubergine) Stew

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Andrea-Oz's Note:

    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.

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    Units: US | Metric


    1. 1
      Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
    2. 2
      Chop the onion roughly.
    3. 3
      Mince the garlic.
    4. 4
      Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
    5. 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. 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. 7
      Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
    8. 8
      Salt and pepper to taste.
    9. 9
      Serve over rice / pasta / cous cous / even toast would be yummy.
    10. 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!

    Ratings & Reviews:

    • on November 11, 2009


      Entire family loved this (including one very picky eater). I didn't have chilli powder so added a pinch of chilli flakes and about 1 teaspoon of a mixed curry powder. Came out really great tasting. To satisfy the meateaters in the house I diced some chicken breasts up and marinaded in a tablespoon of plain yoghurt and Harissa paste, placed the chicken on top of the stew to steam through about 20 minutes before serving.

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    • on August 22, 2010


      This was good. I eyeballed the spices, used pumpkin pie spice in place of cinnamon (yes, we were out!), and added garlic salt and hot sauce. Next time, I will double the chickpeas, and roast the garlic instead of braising it like the recipe calls for. I think that will add a lot more flavor and depth.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 25, 2009


      This is a really great recipe. A winter favorite served with couscous. I usually make double quantity as it freezes well. Being the only vegetarian in our family I have mine as is but add some cooked lamb for my family.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (21)


    Nutritional Facts for Moroccan Chickpea and Eggplant (Aubergine) Stew

    Serving Size: 1 (280 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 175.2
    Calories from Fat 25
    Total Fat 2.7 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 192.2 mg
    Total Carbohydrate 35.2 g
    Dietary Fiber 13.7 g
    Sugars 9.2 g
    Protein 6.8 g

    The following items or measurements are not included:

    vegetable stock

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