Ingredients
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2
-
1
-
3
-
1
-
1
-
1
-
1
-
1
-
2
-
1
-
-
-
-
-
Directions
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 , See my tweet used an Ethiopian spice mix rather than commercial chili powder and the result was delicious I saw a post about adding chicken and will, used 2 tsp of Ethiopian Bebere seasoning instead of chili powder DELICIOUS! although a little hot for the uninitiated
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Steps
|
1
Done
|
Cut Off the Ends of the Eggplant, Than Chop Into " Cubes. I Salted an Eggplant Once Just For Fun, but With Fresh Eggplant Just Don't Find It Necessary! |
|
2
Done
|
Chop the Onion Roughly. |
|
3
Done
|
Mince the Garlic. |
|
4
Done
|
Coat a Large Deep-Sided Frypan With Olive Oil. and Heat Over a Medium Heat. |
|
5
Done
|
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
Done
|
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
Done
|
Uncover and Stir. If the Stew Looks Very Soupy, Let the Liquid Bubble Away For a Few More Minutes. |
|
8
Done
|
Salt and Pepper to Taste. |
|
9
Done
|
Serve Over Rice / Pasta / Cous Cous / Even Toast Would Be Yummy. |
|
10
Done
|
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! |
