Moroccan Chickpea And Eggplant (Aubergine) Stew

Name: Moroccan Chickpea And Eggplant (Aubergine) Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
["Cut off the ends of the eggplant, than chop into 3/4"" 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!"]

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large eggplants (cubed), 1 medium onion (large diced), 3 garlic cloves (minced), 1 (8 ounce) can chickpeas (drained), and more.

Yes, Moroccan Chickpea And Eggplant (Aubergine) Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!