Moroccan Eggplant & Chickpea Stew
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  1. #1
    Registered User Libby's Avatar
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    Thumbs up Moroccan Eggplant & Chickpea Stew

    Moroccan Eggplant & Chickpea Stew


    Recipe Description
    Tasty & fragrant (spicy?) vegetarian type stew. Good enough to eat on its own or served over rice/pasta/mashed potatoes/couscous or pita bread.

    This dish makes me feel like I've traveled to an exotic place w/o leaving the comfort of my own home
    Preparation Steps:
    Wash & dice 4-5 small (2-3 med) eggplants into small bite sized cubes, sprinkle salt over top and let sit in a colander for an hour to drain excess liquid and help remove bitterness.

    Non vegetarian addition - optional:
    brown 1/2lb - 1lb of ground pork, beef or chicken/turkey. (I used pork)
    Level of Difficulty:
    Easy
    Time Needed:
    30 - 45 mins (not incl 1 hr eggplant prep time)
    Ingredients:
    4 small eggplants
    1 med-large onion
    3-5 cloves of garlic
    1 can chick peas - drained & rinsed
    1 can diced tomatoes - drained
    1c vegetable stock (or chicken if you're using ground meat)
    1 tbsp chili powder
    1 tbsp cinnamon
    2 tbsp ground cumin
    1 tbsp cayenne pepper
    Sat & Pepper to taste
    Serves:
    6 x 1 cup servings
    Directions:
    Prep the eggplant - wash well and dice into small bite sized cubes, sprinkle with salt and let sit in a colander (this helps drain excess liquid and remove bitterness)

    Chop onion, mince garlic.

    Saute onion in 1-2 tbsp olive oil until translucent (about 3-5mins) then add minced garlic, stir and let sit for a min or two.

    Add chili powder, cumin, cinnamon and cayenne. Stir well to coat evenly. (You can adjust spices to your desired strength) Cook for another 2 minutes over med heat.

    Optional: Add ground meat to the onion/garlic mixture if you wish and brown til cooked through.

    Add diced eggplant, canned diced tomatoes and drained & rinsed canned chickpeas along with the stock.

    Simmer over low-med heat covered for 15 - 25 mins (depends on stove) until eggplant cubes are very tender.

    Uncover and stir. If stew looks soupy, let the liquid bubble away for a few more minutes uncovered. If looks too thick, add a splash or two of chicken stock and re-simmer gently til warmed through and desired consistency is reached.

    Add salt and pepper to taste at the end. Serve over rice/pasta/couscous/mashed potatoes or eat as is in a bowl w/pita bread to dip.

    I found that no matter how much I increased the amount of spices...I needed salt to help bring those flavours out. Normally I don't add salt to my cooking.

    Freezes well.

    Note: I didn't have any canned tomatoes on hand. I made my own from less then fresh tomatoes in the fridge.
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  2. #2
    Registered User HappyMama's Avatar
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    This sounds delicious, I have to try it. Thank you so much.
    *Angel*

    Dave R. Plan
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  3. #3
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    Default

    Sounds wonderful!!

  4. #4
    Super Moderator Darlene's Avatar
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    Salt really does take many dishes to the next level. Thanks for the recipe, reminds me I missed growing eggplant in my garden this year. Time to scout some out in the store & make this.

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