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Moroccan chickpea stew with aubergine

Moroccan chickpea stew with aubergine, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, Vegan food, Moroccan cuisine

Ingredients portion 8

Chickpeas 250g

Eggplant 2 pieces

Tomatoes in their own juice 250 g

Onions 1 piece

Garlic 3 cloves

Ground cumin (zira) 2 teaspoons

Ground cinnamon 1 teaspoon

Ground chilli 1 teaspoon

Vegetable broth 200 ml

Salt pinch

Ground black pepper pinch

Olive oil 3 tablespoons

Cooking instructions 40 minutes + 8 hours

1 Soak the chickpeas overnight and boil them in unsalted water for 2 hours.

2 Cut the aubergines into large cubes.

3 Finely chop the onion, grate the garlic or crush it with a garlic press.

4 Heat the olive oil in a deep frying pan, sauté the onion, garlic, cinnamon, chilli and cumin in it and stew for 4-5 minutes over a medium heat until the onion softens.

5 Add the chickpeas, aubergines, tomatoes and vegetable bouillon to the pan. Cover and simmer over a low heat for about 15-20 minutes, checking that the aubergines are cooked.

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6 If the contents of the pan resemble soup, stew for a few more minutes without the lid on, stirring occasionally.

7 Season with salt and pepper.

8 Serve with rice, pasta, couscous or toast as a breakfast dish.

Recipe tip The vegetable broth can be replaced with the water in which the chickpeas were boiled.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .