Prep 30 mins
Cook 40 mins
A slightly sweet vegetable stew from North Africa. Posted for Zaar World TourIII
- 2 teaspoons vegetable oil
- 2 cups chopped onions
- 2 large garlic cloves, crushed
- 1 cup carrot, sliced crosswise 1/8 inch thick
- 1 large green bell pepper, cut into 1/4 inch strips
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1 cup water
- 1 medium eggplant, peeled and cut into 1/4 inch cubes (about 4 cups)
- 1 (1 lb) can chopped tomato
- 1⁄2 cup raisins
- 1 (1 lb) can chickpeas, rinsed and drained (or 2 cups of cooked chick peas)
- Heat oil in a large saucepan over medium heat.
- Add onion and garlic.
- Cook, stirring occasionally, 3 minutes.
- Add carrots, bell pepper, spices and 1/2 cup of the water.
- Cook, stirring occasionally, 5 minutes.
- Add all remaining ingredients.
- Cover and simmer over medium-low heat, 30 minutes or until vegetables are tender.
- Stir several times during cooking.
- Serve over couscous, rice or any cooked grain.
SO GOOD! Wow! I too thought the raisins was an odd ingredient but they really made the dish! Prepared exactly as the recipe was written. I ate it straight; hubby had flat bread.
Absolutely brilliant recipe, the flavours and smells are just wonderful.
A real keeper, Annacia! I was expecting it to be good, but the flavours were even more wonderful than I'd thought. Raisens with tomato sounds odd, but really, all the ingredients are so harmonious. The basmati rice I served it with soaked up the juices. My only problem was that I could have made myself sick gobbling down so much of it :-) So glad I tagged this!