Moroccan Chickpea and Eggplant (Aubergine) Stew

"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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photo by cookin mimi photo by cookin mimi
photo by cookin mimi
photo by Nancy B. photo by Nancy B.
Ready In:
40mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • 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!
  • Chop the onion roughly.
  • Mince the garlic.
  • Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
  • 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).
  • 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).
  • Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
  • Salt and pepper to taste.
  • Serve over rice / pasta / cous cous / even toast would be yummy.
  • 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!

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Reviews

  1. 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.
     
  2. Love this recipe! I doubled the recipe and added barley and some green lentils. As suggested by Annacia, I just threw everything in the pot and simmered for a few hours (the barley takes a bit longer to cook). Next time I may try wild rice.
     
  3. I'm giving this 5 stars for the following reasons: 1. It has excellent taste (I doubled the spices) 2. It's very quick to make 3. It can be made fat free by simply not cooking anything in oil. I just put everything in the pot (including the bean juice) and simmered it all for 20 mins. It was served over brown rice. Oh, and I used a large fresh tomato in place of canned. Thanks for a top notch recipe.
     
  4. 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.
     
  5. 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.
     
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Tweaks

  1. I used 2 tsp of Ethiopian Bebere seasoning instead of chili powder. DELICIOUS! although a little hot for the uninitiated.
     
  2. Great healthy dinner option! I made a few additions/substitutions and loved the results. I used curry powder instead of chili powder and added spinach, cheese, and couscous. I also cooked mine for longer at a lower heat after 10 minutes at medium heat (about 10 more minutes on low). Served over a bed of couscous with a layer of chopped raw spinach on top. Then added some shredded mild cheddar cheese to the top of the stew. The heat melted the cheese on top and lightly warmed the spinach on the bottom. Made enough for a generous dinner portion for 2 people with leftovers for another generous 2 plate portion.
     
  3. This was good and a little different. I substituted Quorn pieces for the chickpeas since my DH was doing low carb. Also, it seemed too dry so I added another can of tomatoes. At the end, I stirred in a couple tablespoons of sour creme to mellow it out.
     
  4. 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.
     
  5. This was a good way to use eggplant. Tasty and easy. I used an entire can (14 or 15 oz) of both chickpeas and tomatoes and it turned out fine. I doubled the spices (and subbed cayenne pepper with chili powder). Better the next day. Thank you for posting.
     

RECIPE SUBMITTED BY

Love food. Love cooking food. Especially love having other people to cook for, and trying out new recipes on them. Mostly vegetarian, do eat a little seafood and starting to get into chicken. The vast majority of my recipes are gluten-free and diabetic friendly (except the desserts - have to cater for the boyfriend's sweet tooth).
 
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