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.
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.
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.
How easy was this to make? I prepared rice and did dishes while putting the stew together. How delicious is it? I'm thinking about going back downstairs to pull out a serving that I put in the freezer. I used half an eggplant (as it's what I had on hand), but made up for the missing volume in beans. Cooked, not canned. Added more spice to taste, including some dried red pepper flakes, and some dark chocolate chips to give the flavor a bit more depth. MMM!
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.
I wasn't very precise with amounts, using what I had on hand. I also used some leftover canned tomato sauce instead of diced tomatoes, and it worked well. The cooking method and flavors are what matter, and they were great! My husband has eggplant issues, but this came out great. I served it over some onion-y rice with feta. Thanks!
This was delicious. I LOVE eggplant but have always struggled to make it tender and soft rather than chewy and slightly fishy-tasting, which I hate. This recipe made the eggplant perfectly tender. I simmered it for about 30-40 minutes rather than just 20, which made everything much more tender. I also didn't add the cumin (I just didn't have it), and the recipe came out perfect and not spicy at all. I would recommend serving it with roasted curry cauliflower. For those looking for more protein, I think adding cubed tofu to the dish would also be great!
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.
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.
This was delicious. I took out one eggplant and added 2 large potatoes. However next time I will half the amount of spices! A definite keeper that freezes well and will be made by me for many years!