Moroccan Chickpea And Eggplant (Aubergine) Stew
- 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
- 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!
eggplants, onion, garlic, chickpeas, tomatoes, vegetable stock, chili powder, cinnamon, ground cumin, olive oil, salt
Taken from www.food.com/recipe/moroccan-chickpea-and-eggplant-aubergine-stew-123769 (may not work)