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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 22, 2010

      45

      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

      55

      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)

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    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
    14%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 192.2 mg
    8%
    Total Carbohydrate 35.2 g
    11%
    Dietary Fiber 13.7 g
    54%
    Sugars 9.2 g
    36%
    Protein 6.8 g
    13%

    The following items or measurements are not included:

    vegetable stock

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