Moroccan Chickpea and Eggplant (Aubergine) Stew

Nutrition Notes

Ingredients

• 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

Preparation

1. 1

   Step 1

   Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
2. 2

   Step 2

   Chop the onion roughly.
3. 3

   Step 3

   Mince the garlic.
4. 4

   Step 4

   Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
5. 5

   Step 5

   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).
6. 6

   Step 6

   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).
7. 7

   Step 7

   Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
8. 8

   Step 8

   Salt and pepper to taste.
9. 9

   Step 9

   Serve over rice / pasta / cous cous / even toast would be yummy.
10. 10

    Step 10

    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!

11. Bon appetit!