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Moroccan Chickpea And Eggplant

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Ingredients

Adjust Servings:
2 large eggplants (cubed)
1 medium onion (large diced)
3 garlic cloves (minced)
1 (8 ounce) can chickpeas (drained)
1 (8 ounce) can diced tomatoes
1 cup vegetable stock
1 teaspoon chili powder
1 teaspoon cinnamon
2 teaspoons ground cumin
1 teaspoon olive oil
salt and pepper

Nutritional information

175.2
Calories
25 g
Calories From Fat
2.8 g
Total Fat
0.4 g
Saturated Fat
0 mg
Cholesterol
192.3 mg
Sodium
35.3 g
Carbs
13.7 g
Dietary Fiber
9.2 g
Sugars
6.8 g
Protein
280g
Serving Size

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Moroccan Chickpea And Eggplant

Features:
    Cuisine:

    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

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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!

    Avatar Of Cali Hopkins

    Cali Hopkins

    Smoothie sorceress blending fruits and superfoods into delicious and nutritious drinks.

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