Moroccan Chickpea and Eggplant (Aubergine) Stew

Recipe by Andrea-Oz
READY IN: 40mins




  • 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!