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
- 1Cut 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!
- 2Chop the onion roughly.
- 3Mince the garlic.
- 4Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
- 5Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
- 6Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
- 7Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
- 8Salt and pepper to taste.
- 9Serve over rice / pasta / cous cous / even toast would be yummy.
- 10The 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!
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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
- 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: