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11-04-2010, 09:29 PM #1
Moroccan Eggplant & Chickpea StewMoroccan Eggplant & Chickpea Stew
Recipe DescriptionTasty & fragrant (spicy?) vegetarian type stew. Good enough to eat on its own or served over rice/pasta/mashed potatoes/couscous or pita bread.Preparation Steps:
This dish makes me feel like I've traveled to an exotic place w/o leaving the comfort of my own homeWash & 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.Level of Difficulty:
Non vegetarian addition - optional:
brown 1/2lb - 1lb of ground pork, beef or chicken/turkey. (I used pork)EasyTime Needed:30 - 45 mins (not incl 1 hr eggplant prep time)Ingredients:4 small eggplantsServes:
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 taste6 x 1 cup servingsDirections: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.
Note: I didn't have any canned tomatoes on hand. I made my own from less then fresh tomatoes in the fridge.
- 11-04-2010, 09:31 PM #2
- Rep Power
This sounds delicious, I have to try it. Thank you so much.11-04-2010, 11:54 PM #311-05-2010, 10:45 AM #4
- Rep Power
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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