Moroccan Chickpea and Eggplant (Aubergine) Stew

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Total Time
40mins
Prep 10 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

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

5 5

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.

4 5

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 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.