A simple eggplant stew with Moroccan flavors, can’t go wrong with this hearty dish. A quick weekend light dinner or a side that stays in the fridge to go with many main courses.
Chickpeas are soaked overnight and then cook in a pressure cooker for 10 mins or in a pan for 30-45 mins
I roast my cinnamon, coriander seeds and cumin seeds and then grind them but the good store bought versions are just fine.
You can salt the eggplant for 20 mins and drain the juice before cooking. In season and fresh eggplants don’t need any salting.
Eggplant and chickpea stew
- 2 Large Eggplants
- 1 medium onion (large diced)
- 4 garlic cloves (minced)
- 2 cups cooked chickpeas
- 1(8 ounce) can diced tomatoes
- 1 cup vegetable stock or water
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 1 tsp coriander powder
- 2 tsp ground cumin
- 1 tbsp olive oil or clarified butter
- Cilantro and mint chopped for garnish
- Lemon juice
- salt and pepper
Putting it together
- Chop eggplants into 1 inch cubes and salt for 30 mins.
- Coat a large deep-sided frypan with 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 and slightly brown
- Add the eggplant, tomatoes and chickpeas. Add the vegetable stock.
- Simmer over medium-low heat, covered, for 20 minutes approx. The consistency should be thick with some sauce.
- Salt and pepper to taste.
- Squeeze some lemon juice, sprinkle with cilantro and mint and serve over rice or by itself.